Smart Choice Creamy Lemon Blueberry Dessert Recipes

CREAMY LEMON BERRY DESSERT

Steps:

• DISSOLVE cherry gelatin in 3/4 cup boiling water in medium bowl. Stir in preserves. Coat 6-cup ring mold with no-stick cooking spray. Pour gelatin mixture into mold. Chill 30 minutes.
• DISSOLVE lemon gelatin in 1 cup boiling water in medium bowl. Add sweetened condensed milk and sour cream. Beat with electric mixer on medium speed until blended. Pour over chilled berry layer. Chill 2 hours or until firm. Unmold onto serving platter.
• COMBINE 1 cup raspberries and 1 cup blackberries. Fill center of mold. Garnish outside of dessert with remaining berries and mint leaves.

SMART-CHOICE CREAMY LEMON-BLUEBERRY DESSERT

Steps:

• Heat oven to 325°F.
• Mix wafer crumbs, 3 Tbsp. sugar and margarine; press onto bottom of 13x9-inch pan. Bake 10 min.
• Beat Neufchatel, remaining sugar and flour in large bowl with mixer until blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Add dry pudding mix; stir 2 min. Gently stir in 1 cup berries.
• Bake 1 hour or until center is almost set. Cool completely. Refrigerate 4 hours.
• Top with COOL WHIP and remaining berries just before serving.

LEMON CHIFFON BLUEBERRY DESSERT

Steps:

• Combine cracker crumbs, 1/3 cup sugar and butter, reserving 2 tablespoons for topping. Press remaining crumb mixture into a 13x9-in. dish. Sprinkle with 1 cup blueberries., In a small bowl, dissolve gelatin in boiling water; cool. In a large bowl, beat cream cheese and remaining sugar. Add vanilla; mix well. Slowly add dissolved gelatin. Fold in whipped topping. Spread over blueberries. Refrigerate, covered, until set, about 3 hours. Top with reserved crumb mixture and remaining blueberries. Refrigerate leftovers.

LEMON-BLUEBERRY DESSERT

Steps:

• Put blueberries into a shallow bowl. Pour lemon juice and sprinkle sugar evenly over the blueberries; refrigerate at least 15 minutes.
• Divide pound cake cubes into 4 small dessert dishes.
• Pour milk into a bowl, add pudding mix, and beat with a whisk for 2 minutes; pour evenly over the 4 portions of pound cake. Refrigerate pudding and cake mixtures until the pudding is set, at least 5 minutes.
• Divide blueberries into 4 portions, reserving 4 berries for topping. Spoon 1 portion berries over each cake portion. Top each portion with whipped cream. Place one berry atop each portion of whipped cream.

CREAMY LEMON-BLUEBERRY DESSERT

Steps:

• Heat oven to 325 degrees F.
• Mix wafer crumbs, 3 tablespoons sugar, and butter; press onto bottom of 13- x 9-inch pan. Bake 10 minutes.
• Beat cream cheese, remaining sugar, and flour in large bowl with mixer until well blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Stir in dry pudding mix until well blended. Gently stir in 1 cup berries. Spoon onto crust.
• Bake 1 hour or until almost set. (Center will still be jiggly.) Cool completely. Refrigerate 4 hours. Top cheesecake with Cool Whip® and remaining berries just before serving.

CREAMY LEMON - BLUEBERRY DESSERT

Steps:

• Heat oven to 325 degrees.
• Mix wafer crumbs with butter and 3 tablespoons sugar; press into bottom of 13 x 9 pan. Bake 10 minutes.
• Beat cream cheese, 1 cup sugar and flour in large bowl with mixer until well blended.
• Add sour cream and mix well.
• Add eggs, one at a time, mixing on low speed after each, just until blended.
• Stir in dry pudding mix until well blended. Gently stir in 1 cup berries.
• Bake 1 hour or until almost set. Center will still be jiggly.
• Cool completely. Refrigerate 4 hours. Top with Cool Whip and remaining berries just before serving.