Lemon Blueberry Dessert Recipes

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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

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.

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

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

LEMON BLUEBERRY DESSERT



Lemon Blueberry Dessert image

Fresh blueberries star in this light and luscious treat sent in by Nykii Chouteau of Clermont, Florida. You'll need just three ingredients to stir up this super-easy fruit fluff.

Provided by Taste of Home

Categories     Desserts

Time 10m

Yield 6 servings.

Number Of Ingredients 3

1 carton (8 ounces) frozen whipped topping, thawed
1 cup fresh blueberries
1 cup (8 ounces) lemon yogurt

Steps:

  • Fold whipped topping and blueberries into yogurt. Spoon into a serving bowl or individual dishes. Serve immediately or refrigerate.

Nutrition Facts : Calories 156 calories, Fat 7g fat (7g saturated fat), Cholesterol 2mg cholesterol, Sodium 20mg sodium, Carbohydrate 19g carbohydrate (14g sugars, Fiber 1g fiber), Protein 2g protein.

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