Best Blueberry Lemon Cheerios Recipes

BLUEBERRY LEMON CHEERIOS®

Blueberry Lemon Cheerios® image

Start with a simple bowl of cereal and shake things up. Layer Cheerios with blueberry Greek yogurt, fresh blueberries, honey and lemon zest. This morning bowl is fresh and bright.

Provided by Betty Crocker Kitchens

Categories Breakfast

Time 5m

Yield 1

Number Of Ingredients 5

Ingredients

1 container (6 oz) Greek Fat Free blueberry yogurt
3/4 cup Cheerios™ or Honey Nut Cheerios™ cereal
1/2 cup fresh blueberries
1/2 teaspoon grated lemon peel
1 teaspoon honey

Steps:

Spoon yogurt into bowl.
Top with cereal, blueberries and lemon peel.
Drizzle with honey. Serve immediately.

Nutrition Facts : Calories 310, Carbohydrate 58 g, Cholesterol 10 mg, Fiber 4 g, Protein 15 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 220 mg, Sugar 34 g, TransFat 0 g

BLUEBERRY-LEMON CHEESECAKE

Blueberry-Lemon Cheesecake image

I combined aspects of other recipes I have made to find this recipe. It is a perfect balance of tangy and sweet, which you can alter to your preferred taste.

Provided by Stephanie Watkins

Time 2h55m

Yield 8

Number Of Ingredients 15

Ingredients

½ (14.4 ounce) package graham crackers, crushed
⅓ cup white sugar
6 tablespoons butter, melted
2 (8 ounce) packages cream cheese, at room temperature
¾ cup white sugar
1 teaspoon vanilla extract
2 large eggs, at room temperature
2 ½ tablespoons lemon juice
1 teaspoon lemon zest, or more to taste
6 tablespoons white sugar
4 teaspoons cornstarch
4 teaspoons lemon juice
1 cup water
2 ½ cups blueberries, divided
1 teaspoon lemon zest, or more to taste

Steps:

Preheat the oven to 325 degrees F (165 degrees C).
Prepare crust: Combine graham crackers, sugar, and melted butter in a bowl. Put crumb mixture into a springform pan or a 9-inch pie plate and use waxed paper to press down into the bottom.
Prepare filling: Combine cream cheese, sugar, and vanilla in a large bowl; beat with an electric mixer until smooth and creamy. Add eggs, one at a time, beating well after each addition. Mix in lemon juice and zest. Pour into the crust.
Bake in the preheated oven until the center is almost set when you gently shake the pan, about 40 minutes. Continue baking and checking in 5-minute intervals if needed. Remove from the oven and immediately place in the refrigerator until chilled, 2 to 4 hours.
While the cheesecake is chilling, prepare sauce: Mix sugar, cornstarch, and lemon juice in a medium pan over medium heat until cornstarch dissolves. Add water and 1/2 of the blueberries and bring to a boil, stirring occasionally. Reduce heat to a simmer and simmer for 2 minutes. Crush blueberries with a potato masher. Remove from the heat and mix in remaining blueberries and lemon zest. Cool to room temperature, then refrigerate along with the cheesecake until ready to serve.
To serve, slice cheesecake and top with blueberry sauce.

Nutrition Facts : Calories 573.2 calories, Carbohydrate 66.2 g, Cholesterol 131 mg, Fat 32.1 g, Fiber 1.9 g, Protein 8 g, SaturatedFat 18.6 g, Sodium 340.4 mg, Sugar 49.4 g