NO-BAKE RASPBERRY LEMON BARS
This recipe comes from Kraft Canada, so easy and delicious. You can just put it together in minutes, and there!! Dessert is all done for dinner, and you have the rest of the afternoon to yourself!! You can substitute fresh blueberries for the raspberries.
Provided by Chef mariajane
Categories Bar Cookie
Time 15m
Yield 20 bars
Number Of Ingredients 6
Steps:
- Reserve 20 of the raspberries for garnish; refrigerate until ready for use.
- Mix graham crumbs and butter until well blended; press firmly onto bottom of 9-inch square pan. Refrigerate until ready to use.
- Beat cream cheese, marshmallow creme and lemon juice in large bowl with electric mixer on medium speed until light and fluffy. Stir in remaining raspberries; spread over crust.
- Refrigerate at least 4 hours. cut into 20 bars. Top each bar with 1 of the reserved raspberries just before serving. Stor in a tightly covered container in refrigerator.
Nutrition Facts : Calories 138.2, Fat 8.8, SaturatedFat 5.3, Cholesterol 25.6, Sodium 203.6, Carbohydrate 13.2, Fiber 1.2, Sugar 7.3, Protein 2.3
NO BAKE RASPBERRY-LEMON BARS
Make and share this No Bake Raspberry-Lemon Bars recipe from Food.com.
Provided by Shirl J 831
Categories Bar Cookie
Time 4h10m
Yield 20 bars
Number Of Ingredients 6
Steps:
- Reserve 20 berries for the garnish. Mix crumbs and butter together and press into 9" square pan. Refrigerate crust till filling is made. Beat the cream cheese, marshmallow creme and lemon juice with mixer on medium speed till light and fluffy. Stir in the raspberries; spoon into crust. refrigerate 4 hours Cut into 20 bars. tope each one with a berry. Time indicated is chill time.
Nutrition Facts : Calories 107.9, Fat 2.4, SaturatedFat 1.1, Cholesterol 4.9, Sodium 191.2, Carbohydrate 17.6, Fiber 1.1, Sugar 8.2, Protein 4.1
NO-BAKE RASPBERRY PRETZEL CUPS
I made a strawberry pretzel pie, and the piece I promised my mom accidentally got eaten by a certain someone. Oops! So, when she came over, I decided to do a similar deconstructed version-a parfait-type dessert-with raspberries instead of strawberries. It's so easy to whip up!
Provided by Kardea Brown
Categories dessert
Time 25m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Pulse the pretzels, melted butter and brown sugar in a food processor until the mixture resembles fine crumbs. Transfer to a small bowl and set aside.
- Place the cream cheese in the bowl of a heavy stand mixer fitted with the whisk attachment. Beat until smooth. Add the heavy cream, confectioners' sugar, lemon zest, lemon juice and vanilla. Beat until light and fluffy. Set aside.
- Stir together the chopped raspberries and granulated sugar in a medium bowl.
- Divide the pretzel mixture evenly in the bottom of 4 parfait cups. Top evenly with the cheesecake filling, followed by the berries. Garnish each with whipped cream, a pretzel twist and a raspberry.
EASY LEMON RASPBERRY PIE (NO BAKE)
This is a refreshing no bake pie, great for the summer, and easy to put together. I clipped it from Better Homes magazine, and made it for visiting family, and it was gone in one round. You can use strawberries or blueberries in place of or in addition to the raspberries. Be sure to let it set in the refrigerator for at least the 4 hours called for in the recipe. Prep time includes chill time.
Provided by jaynine
Categories Pie
Time 4h
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Beat cream cheese, dry pudding mix, milk and lemon peel in large bowl until well blended.
- Gently stir in 1 cup of Cool Whip.
- Spoon into crust.
- Top with remaining 1 cup Cool Whip.
- Refrigerate 4 hours or until firm.
- Top with raspberries (or berry of choice) just before serving. Store leftover pie in refrigerator.
Nutrition Facts : Calories 336.9, Fat 21.2, SaturatedFat 12.1, Cholesterol 35.5, Sodium 385.6, Carbohydrate 33.8, Fiber 1.4, Sugar 13.2, Protein 4.5
LEMON RASPBERRY CRUMB BARS
These not-too-sweet bars, with an in-your-face lemon flavor, are a quick dessert to make anytime. The bars have the very slightest hint at a crumb topping, which adds a nice bit of texture, in my opinion-but feel free to skip that part entirely, and simply use the whole mixture for the bottom crust instead. They taste great at room temp, but are even better cold! Store in the refrigerator.
Provided by Kim
Categories Desserts Cookies Bar Cookie Recipes Lemon Bar Recipes
Time 1h20m
Yield 9
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a 9-inch square pan with enough parchment paper to have overhang on all sides.
- Mix together 1 1/2 cups flour, powdered sugar, and 1/4 teaspoon salt in a large bowl until combined. Cut in butter until mixture resembles coarse crumbs. Measure out 1/2 cup of the crumb mixture and set aside to use for the topping. Press remaining crumb mixture firmly and evenly into the bottom of the prepared pan.
- Bake crust in the preheated oven for 10 minutes.
- While crust bakes, prepare filling: Mix together white sugar, eggs, lemon juice, lemon zest, 2 tablespoons flour, baking powder, and remaining 1/4 teaspoon salt in a large bowl until well combined.
- Remove crust from oven and scatter raspberries evenly over top. Pour filling evenly over the raspberries, then sprinkle reserved 1/2 cup crumb mixture randomly over top.
- Place pan back into the oven and bake until bars are set, 20 to 25 minutes. Allow bars to cool completely in the pan, 30 to 45 minutes. Use the parchment overhang to remove from the pan and cut into 9 bars.
Nutrition Facts : Calories 349.3 calories, Carbohydrate 47.2 g, Cholesterol 82 mg, Fat 16.8 g, Fiber 2 g, Protein 4.1 g, SaturatedFat 10.1 g, Sodium 161 mg, Sugar 28 g
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