Skinny Lemon Cream And Berry Dessert Food
SKINNY MIXED BERRY PIE WITH LEMON CREAM
75% less total fat • 71% less cholesterol than the original recipe. Thick and creamy Greek yogurt takes the place of cream cheese in this glazed berry pie.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 4h40m
Yield 10
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F. Coat a 9-inch pie plate with nonstick cooking spray. In a medium bowl, combine finely crushed zwieback and brown sugar. Add egg white and melted butter; stir until well mixed. Press mixture evenly onto bottom and up side of prepared pie plate. Bake for 10 to 12 minutes or until edge is browned. Cool completely on a wire rack.
- Meanwhile, for glaze, in a small saucepan, melt fruit spread over medium-low heat. Transfer to a large bowl; cool slightly.
- Spread yogurt into crust-lined pie plate. In a large bowl, gently toss berries and fruit spread. Spoon over yogurt. Cover and chill for 3 to 6 hours before serving. If desired, garnish with fresh mint and/or serve with Lemon Cream.
Nutrition Facts : Calories 200, Carbohydrate 37 g, Cholesterol 10 mg, Fat 1/2, Fiber 4 g, Protein 5 g, SaturatedFat 2 g, ServingSize 1 pie slice, Sodium 70 mg, Sugar 24 g, TransFat 0 g
EASY LEMON CREAM DESSERT
I saw this in a magazine while at the hairdresser. Great easy dessert for those wondering how to use their lemons up. Chilling time is cook time. Serve in pretty stemmed glasses. You an also top with a little whipped cream & strawberry for garnish in place of the lemon zest.
Provided by Jen T
Categories Dessert
Time 4h5m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Whip the heavy cream.
- Empty the sweetened condensed milk into a bowl and mix in the juice of 3 lemons and the grated zest of 2.
- Fold in the whipped cream.
- Serve the mixture in nice glasses & top with the grated zest of the 3rd lemon.
- Place in fridge to chill.
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- Crack the eggs into a medium bowl and beat well. Add the sugar and lemon juice and whisk until sugar is mostly dissolved. Set aside.
- Fill the bottom of a double boiler pan with an inch of water. Bring to a simmer, then turn the heat down to low. Melt the butter in the top of double boiler. Add the egg mixture and cook, stirring constantly, until smooth and thick enough to coat a metal spoon, about 10 minutes. (If you get any bits of cooked egg, pass the mixture through a fine sieve to remove.) Stir in the lemon zest and pour into a shallow bowl. Chill in the refrigerator until cold.
- Pour the chilled whipping cream into the bowl of an electric mixer and beat until the cream holds firm peaks (when you lift the whisk or beaters out of the bowl, the peak should hold its shape without drooping; if the cream looks grainy, you’ve gone too far and should start over). Be sure the lemon mixture is completely cool; then, using a rubber spatula, gently fold it into the whipped cream.
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