LEMON-BLUEBERRY FLUFF RECIPE - (4.5/5)
Provided by msippigrl
Number Of Ingredients 9
Steps:
- In a large mixing bowl, stir together the dry pudding mix, pineapple and the juice, and the Real Lemon until well blended, 1-2 minutes. Stir in the sour cream. Using a rubber spatula, gently fold in the Cool Whip; then the blueberries, marshmallows, coconut, and pecans just until combined. Garnish top with blueberries and a light sprinkle of coconut or chopped pecans. Refrigerate for at least 1 hour before serving. NOTE: I reduced calories, fat, and sugar somewhat by using SFFF pudding mix, pineapple in 100% juice, RF sour cream, and Lite Cool Whip. The Real Lemon powder really bumps up the lemon flavor, highly recommend.
LEMON-BLUEBERRY BARS
Fresh blueberries make these lemon bars a bit sweeter than usual, and very jammy, but without compromising their essential acidity. The grated lime zest gives the curd another note of citrus complexity. But if you'd rather leave out the lime, use more lemon zest. Or try playing with orange and grapefruit zests. The filling stays pretty soft in these tender bars, so it's best to keep them in the fridge until right before serving, then dust with powdered sugar at the last minute.
Provided by Melissa Clark
Categories cookies and bars, dessert
Time 1h30m
Yield 16 servings
Number Of Ingredients 15
Steps:
- Heat oven to 325 degrees and line a 9-inch square baking dish with parchment paper so it hangs over the edges on all sides by a few inches. (You may need to use two pieces of parchment.)
- Make the crust: In the bowl of a food processor, pulse to combine the flour, confectioners' sugar, lemon zest and salt. Add butter and pulse until a crumbly dough forms, about 10 seconds. (Or mix dry ingredients in a bowl and use pastry cutter to cut in butter, clumping the mixture together in your hands until it holds together.) Press dough into prepared pan. Bake until light golden, 25 to 35 minutes.
- As crust bakes, make the curd: In a medium pot, whisk together the granulated sugar, lemon juice, egg yolks, whole eggs, cornstarch and fine sea salt until well combined. Place over medium heat and stir with a heatproof rubber spatula (or wooden spoon), making sure to scrape around the sides and edges of the pot, until mixture is simmering and thickened, 5 to 10 minutes.
- Bring mixture to a boil and let cook for about 30 seconds, but no longer than 1 minute. Immediately strain through a fine mesh sieve into a bowl. Stir in butter, lemon zest and lime zest, and stir until butter melts. Stir in blueberries.
- Pour mixture over crust, then stir to evenly distribute berries. Return to oven, and bake until blueberries begin to burst and curd starts to turn golden around the edges, 33 to 45 minutes. Transfer to a wire rack to cool to room temperature. Chill in the refrigerator until thoroughly cold before cutting, at least 3 hours. Dust lightly with confectioners' sugar right before serving.
Nutrition Facts : @context http, Calories 258, UnsaturatedFat 5 grams, Carbohydrate 31 grams, Fat 14 grams, Fiber 0 grams, Protein 3 grams, SaturatedFat 9 grams, Sodium 67 milligrams, Sugar 22 grams, TransFat 1 gram
LEMON - BLUEBERRY FLUFF
I'm not sure where I got this recipe. And, I had misplaced it, for a long time. Just found it again. It is a refreshing dessert, that is very low-fat. Use Jell-O regular or artificial sweetened. Prep time does not include refrigeration time.
Provided by Sharon Colyer @Cmom02
Categories Fruit Desserts
Number Of Ingredients 13
Steps:
- Boil water for 1 cup.
- In a large bowl, dissolve gelatin in the 1 cup of boiling water. Stir in lemon peel, lemon juice, and 3/4 cup cold water. Chill, until partially set.
- When, partially set, add unbeaten egg whites to gelatin mixture. Beat with electric mixer, until mixture is light and fluffy. About 1-2 minutes.
- Pour mixture, into eight 5 oz. custard cups. Or, other cups. (If other cups, are bigger, your servings may be reduced to approximately six.) Chill, until firm. (Slight separation, into layers, may occur.)
- Meanwhile, in saucepan, crush 1/2 cup of the blueberries. Blend together cornstarch and 1/2 cup cold water. Add cornstarch mixture and sugar to crushed berries. Stir.
- Cook, over medium heat, stirring constantly, until mixture is thick and bubbly. Then, cook 1 minute longer.
- Remove from heat, stir in remaining berries and vanilla. Cool, then chill sauce, in refrigerator.
- When ready to serve, remove gelatin cups, as many as needed. And, top with chilled blueberry sauce.(May top with whipped topping, if desired.)
LEMON CHIFFON BLUEBERRY DESSERT
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
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.
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