Best Lemon Bites Recipes

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LEMON COCONUT BITES



Lemon Coconut Bites image

The tangy lemon flavor of this layered bar dessert is especially delicious on a warm day. It takes me back to selling lemonade on the sidewalk as a little girl. -Donna Biddle, Elmira, New York

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 4 dozen.

Number Of Ingredients 8

1-1/2 cups all-purpose flour
1/2 cup confectioners' sugar
3/4 cup cold butter, cubed
4 large eggs, room temperature
1-1/2 cups sugar
1/2 cup lemon juice
1 teaspoon baking powder
3/4 cup sweetened shredded coconut

Steps:

  • In a small bowl, combine flour and confectioners' sugar; cut in the butter until crumbly. Press into a lightly greased 13x9-in. baking pan. Bake at 350° for 15 minutes. , Meanwhile, in another small bowl, beat the eggs, sugar, lemon juice and baking powder until combined. Pour over crust; sprinkle with coconut. , Bake at 350° until golden brown, 20-25 minutes. Cool on a wire rack. Cut into bars.

Nutrition Facts : Calories 82 calories, Fat 4g fat (2g saturated fat), Cholesterol 25mg cholesterol, Sodium 46mg sodium, Carbohydrate 11g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.

BLUEBERRY LEMON BISQUICK® PANCAKE BITES



Blueberry Lemon Bisquick® Pancake Bites image

Blueberries + lemon + Bisquick = delicious breakfast! Try these bite-sized beauties for your next special morning meal-they're ready in just 20 minutes.

Provided by Stephanie Wise

Categories     Side Dish

Time 20m

Yield 16

Number Of Ingredients 8

1 cup Original Bisquick™ mix
1/2 cup milk
1/4 cup real maple syrup
1 egg
1/2 cup fresh blueberries
1 tablespoon grated lemon peel
Additional real maple syrup
Powdered sugar

Steps:

  • Heat oven to 350°F. Lightly spray 16 to 18 mini muffin cups with cooking spray.
  • In large bowl, stir together Bisquick® mix, milk, maple syrup and egg. Add blueberries and lemon peel; stir just until combined. A few lumps may remain.
  • Pour batter evenly into mini muffin cups, filling nearly to the top of each cup.
  • Bake 10 to 15 minutes or until tops are light golden brown and spring back when lightly touched. Cool in pan 5 minutes. Remove from muffin cups to serving plates.
  • Serve pancake bites warm or at room temperature drizzled with maple syrup or sprinkled with powdered sugar.

Nutrition Facts : ServingSize 1 Serving

LEMON GOAT CHEESE CHEESECAKE BITES (GLUTEN FREE OPTIONAL)



Lemon Goat Cheese Cheesecake Bites (Gluten Free Optional) image

A must try new twist on cheesecake bites. These decadent desserts can also be make Gluten Free!

Provided by Mott's

Categories     Trusted Brands: Recipes and Tips

Yield 12

Number Of Ingredients 14

1 cup all-purpose flour
¼ cup powdered sugar
¼ cup granulated sugar
8 tablespoons unsalted butter, at room temperature
1 teaspoon vanilla extract
1 lemon, zested
1 (8 ounce) package cream cheese, at room temperature
1 (4 ounce) log goat cheese, at room temperature
½ cup powdered sugar
1 tablespoon all-purpose flour
1 large egg
½ cup Mott's® Natural Applesauce
1 lemon, zested
1 tablespoon fresh lemon juice

Steps:

  • Preheat the oven to 350 degrees F. Place 12 standard-size silicone muffin cups on a baking sheet or line a standard 12-cup muffin tin with paper liners.
  • With a stand mixer fitted with the paddle attachment, beat the flour(s), sugars, butter, vanilla, and lemon together on medium-low speed until a cohesive dough forms.
  • Roll the dough into 1-inch balls and place in the muffin cups. With the back of a spoon, press the balls into the bottom of each cup to form a disk.
  • Bake for 10-12 minutes, just until the crust is matte (no longer shiny and raw-looking) on top--it will still be puffy and soft. Remove from the oven and cool while you make the filling.
  • With an electric hand mixer or stand mixer fitted with the paddle attachment, beat the cream cheese, goat cheese, sugar, flour, egg, applesauce, and lemon zest and juice together on medium-low speed.
  • Spoon the filling on top of the crust in each cup, dividing it evenly and filling each cup to the brim.
  • Bake for about 30 minutes, or until the filling is set and slightly browned. Transfer to a wire cooling rack and cool completely before serving.

Nutrition Facts : Calories 266.9 calories, Carbohydrate 22.8 g, Cholesterol 63.9 mg, Fat 17.5 g, Fiber 0.5 g, Protein 5.2 g, SaturatedFat 11.1 g, Sodium 111.2 mg, Sugar 13.4 g

GINGER-LEMON CHEESECAKE BITES



Ginger-Lemon Cheesecake Bites image

A neat alternative to fruity cheesecake bites. Great for cookie trays! Garnish with candied ginger. These freeze beautifully.

Provided by pho1962

Categories     Desserts     Cakes     Lemon Cake Recipes

Time 1h30m

Yield 48

Number Of Ingredients 6

2 (8 ounce) packages cream cheese, softened
¾ cup white sugar
2 eggs
1 teaspoon lemon extract
1 teaspoon vanilla extract
1 (14 ounce) box gingersnap cookies

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line a mini muffin tin with cupcake liners.
  • Beat cream cheese in a bowl with an electric mixer until smooth and light. Add sugar, eggs, lemon extract, and vanilla extract gradually.
  • Puree gingersnaps in a food processor into fine crumbs. Drop a heaping 1/2 teaspoon crumbs into each muffin cup; add a teaspoon of cream cheese mixture.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 11 minutes. Let cool in the pan until set, about 10 minutes. Chill before serving, about 1 hour.

Nutrition Facts : Calories 85.2 calories, Carbohydrate 9.3 g, Cholesterol 18 mg, Fat 4.8 g, Fiber 0.1 g, Protein 1.3 g, SaturatedFat 2.5 g, Sodium 60.7 mg, Sugar 6.1 g

BRIE, LEMON CURD, AND BLUEBERRY BITES



Brie, Lemon Curd, and Blueberry Bites image

Looking for a quick and easy appetizer/snack made with minimal effort that will WOW your guests? These bites are buttery, creamy, cheesy, and balanced out with tart lemon curd and a sweet pop of flavor from blueberries. Finger food at its best!

Provided by lutzflcat

Categories     Cheese Appetizers

Time 45m

Yield 24

Number Of Ingredients 7

cooking spray
1 sheet frozen puff pastry, thawed
½ (8 ounce) round Brie cheese, chilled
⅓ cup lemon curd
24 each fresh blueberries
confectioners' sugar for dusting
24 small fresh mint leaves for garnish (optional)

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Spray a mini muffin tin with cooking spray and set aside.
  • Unroll thawed puff pastry sheet on a lightly floured work surface. Roll into a large rectangular sheet, and using a pizza cutter or knife, cut into 24 equal pieces. Press each piece into a muffin cup, and use a fork to prick the bottom several times.
  • Cut Brie cheese into 24 small cubes, and place a cube into each muffin cup. Top each with about 1/2 teaspoon of lemon curd.
  • Place muffin tin in the preheated oven and bake until the pastry is puffed and the corners turn golden brown, 12 to 14 minutes.
  • Remove from the oven and cool in the pan for about 5 minutes. Remove bites to a serving plate, top each with a blueberry, dust with confectioners' sugar, and garnish with a small mint leaf, if desired.
  • Enjoy warm or at room temperature.

Nutrition Facts : Calories 71.9 calories, Carbohydrate 4.7 g, Cholesterol 4.7 mg, Fat 5.1 g, Fiber 0.2 g, Protein 1.7 g, SaturatedFat 1.8 g, Sodium 54.7 mg, Sugar 0.2 g

GLAZED LEMON BITES



GLAZED LEMON BITES image

Adapted from one of Paula Deen's recipes. We all love lemon sweets, from the youngest to the oldest, in our family. What's so great about these is being able to just pop one in your mouth and keep going. I hope you love them as much as we do.

Provided by Vivian Queen-Chase

Categories     Other Snacks

Number Of Ingredients 12

BITES
18 1/2 oz pkg. duncan hines lemon supreme cake mix
3 1/2 oz pkg lemon instant pudding mix; dry
4 large eggs
3/4 c vegetable oil
GLAZE
4 c powered sugar, sifted if needed
1/3 c fresh lemon juice
1 lemon, zested
2 Tbsp oil
3 Tbsp water
dash(es) salt

Steps:

  • 1. Preheat oven to 350 degrees.
  • 2. Spray mini muffin pans with non-stick cooking spray
  • 3. Combine cake mix, pudding mix, eggs, and oil. Blend well with mixer for 2 minutes.
  • 4. spoon small amount of batter into each muffin tin to fill half way up.
  • 5. Bake for 12 minutes. Turn out onto tea towel or cooling rack. Cool to luke warm
  • 6. To make Glaze: sift powdered sugare into mixing bowl
  • 7. Add lemon juice, zest, oil, 3 Tbsp. water, and a dash of salt.
  • 8. Mix with a spoon until smooth.
  • 9. with fingers, dip warm (not hot) bites into the glaze, or spoon the glaze over warm bites turning to completely coat. Place on wire racks over waxed paper to catch drips. Let the glaze set thoroughly, about 1 hour. store in containers with tight fitting lids.

LEMON MERINGUE BITES



Lemon Meringue Bites image

Categories     Citrus     Egg     Dessert     Bake     Cocktail Party     Picnic     Lemon     Shower     Party     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 24 tartlets

Number Of Ingredients 11

For lemon curd
3/4 stick (6 tablespoons) unsalted butter
1 tablespoon finely grated fresh lemon zest
1/2 cup fresh lemon juice
1/2 cup sugar
3 large eggs
1/2 recipe (24) sweet tartlet shells in their baking cups
For meringue
3 large egg whites
1/2 teaspoon cream of tartar
3/4 cup sugar

Steps:

  • Make lemon curd:
  • Cut butter into pieces and in a heavy saucepan cook with zest, lemon juice, and sugar over moderate heat, stirring, until sugar is dissolved and mixture just comes to a simmer. In a bowl whisk together eggs and whisk in lemon mixture until combined well. Transfer lemon curd to pan and heat over moderate heat, whisking constantly, until it just begins to simmer. Pour lemon curd through a fine sieve into a bowl and cool slightly. Chill lemon curd, its surface covered with plastic wrap, at least 2 hours, or until cold, and up to 3 days.
  • Fill tartlet shells in baking cups with lemon curd. Chill tartlets, covered, 1 hour.
  • Preheat oven to 400°F.
  • Make meringue:
  • In a bowl with an electric mixer beat whites with a pinch salt until foamy. Add cream of tartar and beat whites until they hold soft peaks. Gradually add sugar, beating until meringue holds stiff peaks.
  • Transfer meringue to a pastry bag fitted with 1/2-inch plain tip and pipe meringue 2 inches high onto each tartlet, completely covering lemon curd.
  • Bake tartlets in middle of oven 3 minutes, or until meringue tips are just browned, and cool in cups on racks. Chill tartlets in airtight containers at least 2 hours, or until cold, and up to 1 day. Keep tartlets chilled until ready to serve.

LEMON CURD BITES



Lemon Curd Bites image

These light and lovely lemon gems are a standout on the dessert tray at any celebration. Better yet, they're very easy to prepare using jarred lemon curd and mini phyllo shells.

Provided by Paula Jones

Categories     Dessert

Time 5m

Yield 15

Number Of Ingredients 4

1 jar (10 oz) lemon curd (about 1 cup)
1 package (1.9 oz) frozen mini phyllo shells (15 shells), thawed
15 fresh blackberries
15 small fresh mint leaves

Steps:

  • Divide lemon curd equally among phyllo shells. Top each with 1 blackberry and 1 mint leaf.

Nutrition Facts : ServingSize 1 serving

LEMON-WHITE CHOCOLATE CHEESECAKE BITES



Lemon-White Chocolate Cheesecake Bites image

Satisfy your cheesecake craving with one of these little lemony desserts...in less than half the time a whole cheesecake requires.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h25m

Yield 18

Number Of Ingredients 10

1/2 cup graham cracker crumbs (8 squares)
1 teaspoon sugar
2 tablespoons unsalted butter, melted, slightly cooled
1 package (8 oz) cream cheese, softened
1/4 cup sugar
1 egg
1 teaspoon grated lemon peel
4 1/2 teaspoons fresh lemon juice
1/2 cup white vanilla baking chips
1 teaspoon vegetable oil

Steps:

  • Heat oven to 300°F. Place mini paper baking cup in each of 18 mini muffin cups; spray paper cups with cooking spray. In small bowl, mix crust ingredients until crumbs are moistened. Spoon and lightly press 1 teaspoon mixture in bottom of each cup.
  • In large bowl, beat cream cheese and 1/4 cup sugar with electric mixer on medium speed until well blended. On low, beat in egg just until blended. Add lemon peel and lemon juice; beat until smooth. Spoon about 1 teaspoon cream cheese mixture over crumb mixture in each cup. Place 5 to 6 of the white baking chips on top of each (using 1/4 cup total). Divide remaining cream cheese mixture evenly among cups (about 2 heaping teaspoons each).
  • Bake 25 to 30 minutes or just until filling looks set. Cool on cooling racks 30 minutes. Refrigerate 1 hour.
  • In small microwavable bowl, microwave remaining 1/4 cup white baking chips and the oil uncovered on High 30 to 40 seconds until mixture can be stirred smooth. Drizzle over cheesecakes. Store covered in refrigerator.

Nutrition Facts : Calories 120, Carbohydrate 9 g, Cholesterol 30 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 70 mg, Sugar 8 g, TransFat 0 g

LEMON PINEAPPLE DAISY BITES



Lemon Pineapple Daisy Bites image

Little bites of heaven! Mini-cupcakes with wonderful lemon and pineapple flavors. Fun for kid chefs and great for celebrations!

Provided by Dole

Categories     Trusted Brands: Recipes and Tips     Dole Pineapple

Time 32m

Yield 48

Number Of Ingredients 8

1 (8 ounce) can DOLE® Crushed Pineapple
1 (18.25 ounce) package white cake mix
1 (3 ounce) package lemon flavored gelatin
2 eggs
¾ cup water
⅓ cup vegetable oil
1 (16 ounce) can prepared vanilla frosting
Multi-colored sprinkles, as needed

Steps:

  • Preheat oven to 350 degrees F. Line mini-muffin pan with mini-cupcake papers (1-1/2 inch in diameter).
  • Stir together pineapple with juice, cake mix, gelatin, eggs, water and oil in large bowl. Spoon level tablespoon into each cupcake paper.
  • Bake 10 to 12 minutes or until toothpick inserted in center comes out clean.
  • Cool completely on wire racks. Pipe frosting creating a small flower on top of each cake bite, decorate with sprinkles.

Nutrition Facts : Calories 108.5 calories, Carbohydrate 16.4 g, Cholesterol 7.8 mg, Fat 4.6 g, Fiber 0.2 g, Protein 1 g, SaturatedFat 1 g, Sodium 95.8 mg, Sugar 11.7 g

LEMON-CAPER PARMESAN POTATO SALAD BITES



LEMON-CAPER PARMESAN POTATO SALAD BITES image

Categories     Potato     Appetizer     Bake     Cocktail Party

Yield 12

Number Of Ingredients 10

12 small red potatoes, halved (about 1 1/2 lbs)
2 teaspoons olive oil
1/2 cup light sour cream
2 tablespoons, minced fresh chives, divided
2 tablespoons butter, melted
2 tablespoons finely chopped drained capers
1 1/2 teaspoons lemon juice
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons grated Parmesan cheese

Steps:

  • 1. Preheat oven to 450 2. Combine potatoes and oil. Toss to coat. arrange the potatoes cut side down, in a single layer on a parchment lined baking sheet. Bake at 450 for 20 minutes. Turn and bake for 10 minutes. Remove and cool for 20 minutes. 3. Using a paring knife carefully cut a circle in the cut side of the potato. Using a melon baller or a small spoon, remove the pulp, leaving a thin shell. Combine the pulp, sour cream, 1 tablespoon chives, and next 5 ingredients (through pepper). Squash with a fork until pretty smooth, but not pureed. Evenly fill the potato shells with filling. Sprinkle with cheese and remaining tablespoon chives. 4. Broil for 2 minutes or until cheese is lightly browned.

LEMON CHICKEN BITES



Lemon Chicken Bites image

These sweet tidbits are popular take-alongs to a potluck or tapas party. Because they are baked, not fried, they can even be made the day before to save time on party day. Steps #1-8 can be done in advance, then make the sauce and coat before your event, or make the entire recipe the day before and chill to serve cold. Nicely presented over a bed of shredded iceberg lettuce.

Provided by FLKeysJen

Categories     < 60 Mins

Time 45m

Yield 8 serving(s)

Number Of Ingredients 15

1 1/2 lbs boneless chicken thighs
chives, chopped for garnish (optional)
2 teaspoons salt
2 teaspoons sugar
2 eggs
2 tablespoons sesame oil
1 tablespoon cornstarch
2 cups panko breadcrumbs
2 tablespoons sesame seeds
1 cup lemon juice (approx. six medium lemons)
1 tablespoon lemon zest, grated
1 cup water
1 cup brown sugar
3 tablespoons cornstarch
4 drops yellow food coloring (optional)

Steps:

  • Cut chicken in bite size pieces.
  • Combine marinade ingredients.
  • Marinate chicken for at least fifteen minutes.
  • In the meantime, preheat oven to 400 degrees.
  • Also in the meantime, mix the panko and sesame seeds in a gallon ziploc bag and mix well.
  • Add the chicken and close bag. Shake vigorously to coat all pieces.
  • Arrange coated pieces on a baking sheet.
  • Bake 20 minutes.
  • In the meantime, combine together sauce ingredients in a medium saucepan. Stir constantly as it comes to a boil; as soon as it boils, remove from heat or reduce to low if serving warm.
  • After chicken pieces are baked, use a spatula to put batches in the saucepan and coat with sauce. Move coated pieces to your serving platter.
  • Sprinkle chives over the top for garnish (if desired) and serve with frilly toothpicks.

Nutrition Facts : Calories 478.5, Fat 20.2, SaturatedFat 5.1, Cholesterol 124.4, Sodium 873.5, Carbohydrate 54.3, Fiber 1.7, Sugar 30.1, Protein 20.4

LEMON CHEESECAKE COOKIE BITES



Lemon Cheesecake Cookie Bites image

These light, lemony cheesecake bites with a simple sugar cookie crust come together in a flash.

Provided by Corey Valley

Categories     Dessert

Time 45m

Yield 48

Number Of Ingredients 7

1 pouch (21 oz) Betty Crocker™ sugar cookie mix
1/2 cup butter, softened
1 egg
1 tablespoon fresh lemon juice
1 package (8 oz) cream cheese, softened
3/4 cup powdered sugar
3/4 cup lemon curd

Steps:

  • Heat oven to 350° F. Spray 48 mini muffin cups with cooking spray.
  • In medium bowl, mix cookie mix, softened butter, egg and lemon juice until soft dough forms. For each cookie bite, shape 2 teaspoons dough into ball, and place in mini muffin cup. Push down centers of balls to form little cups.
  • In medium bowl, beat cream cheese, powdered sugar and 1/2 cup of the lemon curd with electric mixer on medium speed until well blended. Spoon mixture into decorating bag fitted with tip. Fill each cup with a teaspoon of mixture.
  • Bake 9 to 10 minutes or until cookie edges are turning golden. Cool completely before removing from pan. When cool, top each with 1/4 teaspoon lemon curd.

Nutrition Facts : Calories 100, Carbohydrate 15 g, Cholesterol 20 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 70 mg, Sugar 8 g, TransFat 0 g

FROZEN LEMON CHEESE CAKE BITES



Frozen Lemon Cheese Cake Bites image

this is a creamy and delicious desert for a hot summer day/night. The light cheese cake batter is folded with toasted graham cracker pieces and frozen. I discovered this by accident when trying to make a cheese cake pie recipe. There is really no way you can go wrong on the recipe.

Provided by meghan_dezurick

Categories     Frozen Desserts

Time 1h20m

Yield 24 mini cheese cakes, 24 serving(s)

Number Of Ingredients 8

8 ounces cream cheese
8 ounces heavy cream
10 graham crackers
1/4 cup salted butter, melted
1/2 cup sugar
2 tablespoons sugar
1 lemon, zest of
2 -4 tablespoons lemon juice (depends on how tart you want the cheese cake)

Steps:

  • Take Graham crackers and roughly crush them, pour in melted butter and toss until coated.
  • Place on Baking sheet and bake at 375 for 6 minutes, remove from oven and let cool.
  • Whip Cream Cheese, 1/2 cup of sugar, Lemon zest, and lemon juice until well creamed.
  • Whip heavy cream with 2 tbs of sugar until it forms peaks.
  • Fold the whipped cream in with the cream cheese mixture.
  • Add in the graham cracker crumbs and mix well.
  • spoon into mini muffin tins and freeze for a minimum of 1 1/2 hours.

Nutrition Facts : Calories 117, Fat 9.2, SaturatedFat 5.6, Cholesterol 29.1, Sodium 63, Carbohydrate 8.1, Fiber 0.1, Sugar 6.2, Protein 1.1

LEMON-ESPRESSO BITES



Lemon-Espresso Bites image

For a twist on the tradition of serving Italian coffee with a strip of lemon peel, sandwich rich chocolate-espresso ganache between lemon cookies.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 35m

Yield Makes about 16

Number Of Ingredients 10

1 cup sliced blanched almonds
2 tablespoons granulated sugar
1 cup confectioners' sugar, plus more for dusting
3 large egg whites
Pinch of salt
1/2 teaspoon pure vanilla extract
Zest of 1 lemon, plus 1 teaspoon fresh lemon juice (preferably Meyer)
6 tablespoons heavy cream
2/3 cup chopped bittersweet chocolate
1 teaspoon instant espresso powder

Steps:

  • Process almonds and 1 tablespoon granulated sugar in a food processor until finely ground. Transfer to a medium bowl; stir in confectioners' sugar. Put egg whites and salt into bowl of mixer fitted with whisk attachment; beat on medium until soft peaks form. Add remaining granulated sugar; beat until stiff peaks form. Mix in vanilla and lemon juice. Fold in almond mixture in 2 batches. Stir in zest.
  • Preheat oven to 300 degrees. Put batter in a pastry bag fitted with a 1 1/2- inch round tip (Ateco tip #803 or #804); pipe 2-inch rounds onto a nonstick baking sheet. Bake until golden and set, about 15 minutes. Let cool on a wire rack.
  • Bring cream to a boil in a pan. Pour over chocolate and espresso in a heatproof bowl; whisk. Transfer to freezer and stir occasionally until thickened, about 6 minutes.
  • Spread 2 teaspoons filling onto bottom of half of the cookies. Sandwich with remaining cookies. Dust with confectioners' sugar.

LAYERED LEMON-GRAPE BITES



Layered Lemon-Grape Bites image

Create a dessert that is the perfect complement to any meal with Layered Lemon-Grape Bites. Layered Lemon-Grape Bites even taste as good as they look.

Provided by My Food and Family

Categories     Home

Time 1h35m

Yield 32 servings

Number Of Ingredients 5

1-1/2 cups boiling water, divided
3 pkg. (3 oz. each) JELL-O Lemon Flavor Gelatin, divided
2/3 cup seedless green grapes, quartered
2/3 cup seedless red grapes, quartered
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream

Steps:

  • Add 1/2 cup boiling water to 1 pkg. gelatin mix; stir 2 min. until completely dissolved. Pour into 9-inch square pan sprayed with cooking spray; top with grapes.
  • Refrigerate 20 min. or until gelatin is set but not firm.
  • Meanwhile, add remaining boiling water to remaining gelatin mixes; stir 2 min. until completely dissolved. Let stand at room temperature until ready to use.
  • Whisk sour cream into cooled gelatin in bowl until blended; pour over gelatin in pan.
  • Refrigerate 1 hour or until firm. Unmold before cutting to serve.

Nutrition Facts : Calories 40, Fat 0.5 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 2.5524 mg, Sodium 40 mg, Carbohydrate 8 g, Fiber 0 g, Sugar 8 g, Protein 0.8741 g

MINI LEMON-BLUEBERRY PUDDING PIE BITES



Mini Lemon-Blueberry Pudding Pie Bites image

Also Known As: JAYBEE JIBBLERS

Provided by My Food and Family

Categories     Home

Time 10m

Yield 30 servings

Number Of Ingredients 5

1 pkg. (3.4 oz.) JELL-O Lemon Flavor Instant Pudding
1 cup cold milk
30 square shortbread cookies
1/4 cup thawed COOL WHIP Whipped Topping
1/2 cup blueberries

Steps:

  • Beat pudding mix and milk with whisk 2 min. (Pudding will be thick.)
  • Spoon into resealable plastic bag; press excess air from bag, then seal bag. Cut small piece from one bottom corner of bag; use to pipe pudding onto cookies.
  • Top with COOL WHIP and blueberries.

Nutrition Facts : Calories 60, Fat 2 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 80 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 1 g

LEMON BLUEBERRY CHEESECAKE BITES



Lemon Blueberry Cheesecake Bites image

This better-for-you cheesecake treat is made ultra-easy with just four ingredients.

Categories     Dessert

Yield 1

Number Of Ingredients 4

1 Fiber One™ 90 calorie lemon bar, cut diagonally
1 tablespoon cream cheese
1/4 teaspoon powdered sugar
6 fresh blueberries

Steps:

  • Start by mixing cream cheese and powdered sugar together. Spread your mixture onto your lemon bar wedges and top with fresh blueberries and a little powdered sugar.

Nutrition Facts : Calories 150, Carbohydrate 20 g, Cholesterol 15 mg, Fat 1 1/2, Fiber 5 g, Protein 1 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 125 mg, Sugar 10 g, TransFat 0 g

REDUCED-SUGAR LAYERED LEMON-GRAPE BITES



Reduced-Sugar Layered Lemon-Grape Bites image

Reduced-Sugar Layered Lemon-Grape Bites? Yes, please! They're not just creamy and refreshing; they're a treat to look at, too!

Provided by My Food and Family

Categories     Home

Time 1h35m

Yield Makes 32 servings.

Number Of Ingredients 5

2 cups boiling water, divided
3 pkg. (0.3 oz. each) JELL-O Lemon Flavor Sugar Free Gelatin, divided
2/3 cup seedless red grapes, quartered
2/3 cup seedless green grapes, quartered
1/2 cup BREAKSTONE'S FREE or KNUDSEN Fat Free Sour Cream

Steps:

  • Add 3/4 cup boiling water to 1 pkg. gelatin mix; stir 2 min. until completely dissolved. Pour into 9-inch square pan sprayed with cooking spray; top with grapes. Refrigerate 20 min. or until gelatin is set but not firm.
  • Meanwhile, add remaining boiling water to remaining gelatin mixes; stir 2 min. until completely dissolved. Let stand at room temperature until ready to use.
  • Whisk sour cream into cooled gelatin in bowl until blended; pour over gelatin layer in pan. Refrigerate 1 hour or until firm. Unmold before cutting to serve.

Nutrition Facts : Calories 10, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 25 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 1 g

LEMON CHEESECAKE BITES



Lemon Cheesecake Bites image

Make and share this Lemon Cheesecake Bites recipe from Food.com.

Provided by dusty AE

Categories     Lunch/Snacks

Time 20m

Yield 18 mini cheesecakes

Number Of Ingredients 6

1 (250 g) packet butternut snap biscuits
250 g cream cheese, softened
1/4 cup icing sugar
1 tablespoon lemon juice
1/4 cup lemon butter
whipped cream

Steps:

  • Grease 18 holes of two 12 hole patty pans (round based pans).
  • Place each biscuit over the 18 holes of prepared pans.
  • Cook in a moderate oven, 180C, for about 5 minutes or until soft to touch.
  • Using the back of a teaspoon, gently press biscuits back into pan holes. Cool in pans.
  • Beat cream cheese, icing sugar and juice in a small bowl with electric mixer until smooth.
  • Divide lemon butter between biscuits.
  • Top with cream cheese mixture. Refrigerate until firm.
  • Remove cheesecakes from pan, top with whipped cream.
  • Decorate as desired eg grated lemon rind, fresh mint leaves.

Nutrition Facts : Calories 55.2, Fat 4.8, SaturatedFat 3, Cholesterol 15.3, Sodium 41.1, Carbohydrate 2.1, Sugar 1.7, Protein 1.1

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