Creamy Lemon Blueberry Dessert Food

LEMON-BLUEBERRY DESSERT

Lemon-Blueberry Dessert image

Pound cake is suspended in lemon pudding and is topped with blueberries and whipped cream.

Provided by Donna

Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes

Time 30m

Yield 4

Number Of Ingredients 7

Ingredients

½ cup blueberries, or more to taste
1 lemon, juiced
1 teaspoon white sugar
2 (3/4 inch thick) slices prepared pound cake, crusts trimmed and cut into 1/2-inch squares
2 cups cold milk
1 (3 ounce) package instant lemon pudding mix
½ cup whipped cream, or to taste

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.

Nutrition Facts : Calories 258.8 calories, Carbohydrate 43.2 g, Cholesterol 42.9 mg, Fat 8 g, Fiber 0.6 g, Protein 5.1 g, SaturatedFat 5.3 g, Sodium 438.7 mg, Sugar 15.2 g

CREAMY LEMON BERRY DESSERT

Creamy Lemon Berry Dessert image

Provided by Food Network

Categories dessert

Time 20m

Yield 8 to 10 slices

Number Of Ingredients 10

Ingredients

2 (3 oz.) pkgs. cherry gelatin
1 3/4 cups boiling water, divided
1 (12 oz.) jar Smucker's® Orchard's Finest® Northwest Triple Berry Preserves
Crisco® Original No-Stick Cooking Spray
2 (3 oz.) pkgs. lemon gelatin
1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
1 cup sour cream
1 (6 oz.) container fresh raspberries
1 (6 oz.) container blackberries or blueberries
Mint leaves for garnish, if desired

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.

LEMON CHIFFON BLUEBERRY DESSERT

Lemon Chiffon Blueberry Dessert image

This cool and creamy no-bake dessert is perfect for hot summer days. I sometimes replace raspberries for half of the blueberries to make it look more patriotic. -Jodie Cederquist, Muskegon, Michigan

Provided by Taste of Home

Categories Desserts

Time 25m

Yield 15 servings.

Number Of Ingredients 9

Ingredients

1-1/2 cups graham cracker crumbs (about 24 squares)
1-1/3 cups sugar, divided
1/2 cup butter, melted
1-1/2 cups fresh blueberries, divided
1 package (3 ounces) lemon gelatin
1 cup boiling water
11 ounces cream cheese, softened
1 teaspoon vanilla extract
1 carton (16 ounces) frozen whipped topping, thawed

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.

Nutrition Facts : Calories 344 calories, Fat 19g fat (14g saturated fat), Cholesterol 39mg cholesterol, Sodium 187mg sodium, Carbohydrate 39g carbohydrate (29g sugars, Fiber 1g fiber), Protein 3g protein.

CREAMY LEMON-BLUEBERRY DESSERT

Creamy Lemon-Blueberry Dessert image

This creamy cheesecake is easy to make and combines the fresh flavors of lemon and blueberry.

Categories cheesecake creamy dessert blueberry cheesecake lemon cheesecake lemon-blueberry

Time 5h15m

Yield 24

Number Of Ingredients 11

Ingredients

40 NILLA Wafers
3 tbsp. sugar
3 tbsp. butter or margarine
4 package Philadelphia® Cream Cheese
1 c. sugar
2 tbsp. flour
1 c. Breakstone's® or Knudsen® Sour Cream
4 eggs
1 package Jell-O® Lemon Flavor Instant Pudding
1 package frozen blueberries
2 c. Cool Whip® Whipped Topping

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.

SMART-CHOICE CREAMY LEMON-BLUEBERRY DESSERT

Smart-Choice Creamy Lemon-Blueberry Dessert image

Reduced-fat wafer cookies and fat-free pudding save some calories in this deliciously creamy lemon-blueberry dessert.

Provided by My Food and Family

Categories Dairy

Time 5h15m

Yield 24 servings

Number Of Ingredients 10

Ingredients

40 reduced-fat vanilla wafers, finely crushed (about 1-1/3 cups)
1 cup plus 3 Tbsp. sugar, divided
3 Tbsp. margarine, melted
4 pkg. (8 oz. each) PHILADELPHIA Neufchatel Cheese, softened
2 Tbsp. flour
1 cup light sour cream
4 eggs
1 pkg. (1 oz.) JELL-O Lemon Flavor Sugar Free Fat Free Instant Pudding
1 pkg. (16 oz.) frozen blueberries, thawed, drained and divided
2 cups thawed COOL WHIP LITE Whipped Topping

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.

Nutrition Facts : Calories 230, Fat 13 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 65 mg, Sodium 270 mg, Carbohydrate 0 g, Fiber 0.5868 g, Sugar 0 g, Protein 4 g

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