Breezy Lemon Berry Dessert Recipes

BREEZY LEMON-BERRY DESSERT

Breezy Lemon-Berry Dessert image

I love the combination of berries and lemon, and wanted to come up with a light, refreshing and tasty dessert that used them both. -Anna Ginsberg, Austin, Texas.

Provided by Taste of Home

Categories Desserts

Time 30m

Yield 12 servings.

Number Of Ingredients 9

Ingredients

2 envelopes unflavored gelatin
1/2 cup cold water
1 package (3 ounces) ladyfingers, split
1-1/2 cups fat-free milk
1/2 cup refrigerated French vanilla nondairy creamer
1 package (3.4 ounces) instant lemon pudding mix
1 carton (12 ounces) frozen reduced-fat whipped topping, thawed, divided
3 cups mixed fresh berries
2 cups sliced fresh strawberries

Steps:

In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Cook over low heat, stirring until gelatin is completely dissolved. Remove from the heat and set aside. , Cut ladyfingers in half widthwise; arrange cut side down around the sides of an ungreased 9-in. springform pan. Place remaining ladyfingers in the bottom of the pan (bottom will not be completely covered)., In a large bowl, whisk the milk, creamer and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Stir in gelatin mixture. Fold in 3 cups whipped topping., Spread 2 cups of filling evenly into prepared pan; top with mixed berries. Spread with remaining filling (filling will be higher than ladyfinger border). Cover and refrigerate for 5 hours or until set. Garnish with remaining whipped topping and the strawberries.

Nutrition Facts : Calories 183 calories, Fat 5g fat (3g saturated fat), Cholesterol 26mg cholesterol, Sodium 129mg sodium, Carbohydrate 29g carbohydrate (21g sugars, Fiber 2g fiber), Protein 3g protein.

BLUEBERRY MUFFIN BUNDT CAKE

Blueberry Muffin Bundt Cake image

Provided by breezyandbrazen

Categories Dessert

Yield 14

Number Of Ingredients 16

Ingredients

1 cup unsalted butter (softened)
2 cups sugar
1 tbsp vanilla extract
2 3/4 cups All-Purpose Flour
2 tsp baking poweder
1/2 tsp baking soda
1/2 tsp salt
1 1/3 cup buttermilk
2 tbsp lemon zest
3 tbsp buttermilk
1 cup powdered sugar
2 tbsp butter (softened)
2 tbsp brown sugar
3 tbsp All-Purpose Flour
2 tbsp oats
2 tbsp sliced almonds

Steps:

Preheat the oven to 325 degrees F. Spray a standard 12-cup bundt pan with non-stick cooking spray and sprinkle lightly with flour. Using an electric mixer, cream the butter and sugar together until light and fluffy. Then beat in the eggs and vanilla. Mix the flour, baking powder, baking soda, and salt in a separate bowl. Turn the mixer on low and slowly add the flour and buttermilk, alternating each, until all incorporated. Lastly, beat in the lemon zest before turning the mixer off. Use a spoon the stir in half the blueberries. Pour the batter into the bundt pan and sprinkle the remaining blueberries over the top. Bake for 60-80 minutes or until a toothpick comes out clean with no batter on it. Remove the cake from the oven and allow it to cool for minimum of 25 minutes before flipping out onto a cooling rack. DO NOT try flipping the cake any earlier than 25 minutes, or the cake will stick.
Once the cake is cooling on the rack, mix the oat crumble. Add all the ingredients to a small bowl and pinch with your fingers to blend the ingredients and break into small pieces. Sprinkle the mixture over a baking sheet and bake in the heated oven for 5-10 minutes. Cool on the baking sheet before proceeding.
For the glaze, whisk the buttermilk and powdered sugar in a small bowl. Drizzle the glaze over the cake and immediately sprinkle the oat crumble over the top of the cake before the glaze dries.

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