Best Breezy Lemon Berry Dessert Recipes

CREAMY LEMON BERRY DESSERT

Creamy Lemon Berry Dessert image

Provided by Food Network

Categories dessert

Time 20m

Yield 8 to 10 slices

Number Of Ingredients 10

Ingredients

2 (3 oz.) pkgs. cherry gelatin
1 3/4 cups boiling water, divided
1 (12 oz.) jar Smucker's® Orchard's Finest® Northwest Triple Berry Preserves
Crisco® Original No-Stick Cooking Spray
2 (3 oz.) pkgs. lemon gelatin
1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
1 cup sour cream
1 (6 oz.) container fresh raspberries
1 (6 oz.) container blackberries or blueberries
Mint leaves for garnish, if desired

Steps:

DISSOLVE cherry gelatin in 3/4 cup boiling water in medium bowl. Stir in preserves. Coat 6-cup ring mold with no-stick cooking spray. Pour gelatin mixture into mold. Chill 30 minutes.
DISSOLVE lemon gelatin in 1 cup boiling water in medium bowl. Add sweetened condensed milk and sour cream. Beat with electric mixer on medium speed until blended. Pour over chilled berry layer. Chill 2 hours or until firm. Unmold onto serving platter.
COMBINE 1 cup raspberries and 1 cup blackberries. Fill center of mold. Garnish outside of dessert with remaining berries and mint leaves.

LIGHT LEMON FLUFF DESSERT

Light Lemon Fluff Dessert image

This came from my grandmother, whose family owned a bakery. My grandmother's was the full-fat version and I didn't want to mess with perfection too much, so I only made a few healthier substitutions. It's sweet, lemony and light, and we occasionally slice fresh strawberries over the top. -Nancy Brown, Dahinda, Illinois

Provided by Taste of Home

Categories Desserts

Time 15m

Yield 20 servings.

Number Of Ingredients 9

Ingredients

1 can (12 ounces) evaporated milk
1-1/2 cups graham cracker crumbs
1/3 cup butter, melted
1 package (.3 ounce) sugar-free lemon gelatin
1 cup boiling water
3 tablespoons lemon juice
1 package (8 ounces) reduced-fat cream cheese
3/4 cup sugar
1 teaspoon vanilla extract

Steps:

Pour milk into a large metal bowl; place mixer beaters in the bowl. Cover and refrigerate for at least 2 hours., In a small bowl, combine graham cracker crumbs and butter; set aside 1 tablespoon for topping. Press remaining crumb mixture into a 13-in. x 9-in. baking dish. Chill until set., Meanwhile, in a small bowl, dissolve gelatin in boiling water. Stir in lemon juice; cool., In another bowl, beat the cream cheese, sugar and vanilla until smooth. Add gelatin mixture and mix well. Beat evaporated milk until soft peaks form; fold into cream cheese mixture. Pour over crust. Sprinkle with reserved crumbs. Refrigerate for at least 2 hours before serving. Refrigerate leftovers.

Nutrition Facts : Calories 135 calories, Fat 7g fat (4g saturated fat), Cholesterol 21mg cholesterol, Sodium 136mg sodium, Carbohydrate 15g carbohydrate (12g sugars, Fiber 0 fiber), Protein 3g protein. Diabetic Exchanges