DOUBLE BERRY LEMON DESSERT
"When a neighbor of mine gave me a bowl of blackberries, I developed this recipe," says Glenwood, Iowa cook Vicki Melies. "My mother is diabetic and loves this dessert."
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- In a small bowl, combine cake mix and water; beat on low speed for 30 seconds. Beat on medium for 1 minute. Pour into an ungreased 11x7-in. baking pan. Bake at 350° for 20-25 minutes or until golden brown and entire top appears dry. Cool completely, about 40 minutes., In a small bowl, whisk milk and pudding mix. In a small bowl, beat cream cheese until smooth; beat in pudding mixture until blended. Run a knife around sides of pan. Remove cake and cut horizontally into two layers. Place bottom layer on a serving plate; spread with half of pudding mixture. Top with remaining cake layer and pudding mixture., In a small bowl, combine the raspberries, blackberries and sugar. Serve with cake. Refrigerate leftovers.
Nutrition Facts : Calories 212 calories, Fat 7g fat (4g saturated fat), Cholesterol 22mg cholesterol, Sodium 491mg sodium, Carbohydrate 32g carbohydrate (16g sugars, Fiber 1g fiber), Protein 7g protein.
DOUBLE BERRY CAKE
Make and share this Double Berry Cake recipe from Food.com.
Provided by PetsRus
Categories Dessert
Time 1h30m
Yield 20 squares
Number Of Ingredients 12
Steps:
- Pre-heat oven to 350F.
- Mix the berries and toss with the flour, set aside.
- In a large bowl beat the butter and the sugar for approx 5 minutes, until light coloured and creamy.
- Add the vanilla and the eggs, one at the time, until well combined.Sift flour, baking powder and salt in another bowl, add to the butter mixture in 2 additions, alternating with milk.
- Stir the berries into the batter and por into a greased 9x13 inchpan.
- Sprinkle with sugar and bake for 50 to 60 minutes or until a toothpickinserted in the centre comes out clean.
- When cool cut into squares.
Nutrition Facts : Calories 248.9, Fat 10.7, SaturatedFat 6.4, Cholesterol 62.7, Sodium 194.7, Carbohydrate 35.1, Fiber 1.5, Sugar 18.1, Protein 3.8
DOUBLE BERRY BARS
These are a riff on a treat I loved as a child: little cheesecake bars with ribbons of jam and a drizzle of frosting on top. They are great to keep in the fridge when I've got a craving for something sweet or to serve as dessert for a party.
Provided by Kardea Brown
Categories dessert
Time 5h10m
Yield 12 servings
Number Of Ingredients 14
Steps:
- For the crust: Preheat the oven to 350 degrees F. Lightly grease an 8-inch square baking pan with cooking spray.
- Stir together the graham cracker crumbs, sugar, melted butter and salt in a bowl. Press into an even layer in the bottom of the pan. Bake the crust until set, 10 to 12 minutes. Remove from the oven and let cool. Reduce the oven temperature to 325 degrees F.
- For the filling: Beat the cream cheese and sugar in the bowl of a stand mixer with the paddle attachment until creamy. Add the eggs, one at a time, beating until the yellow disappears. Add the sour cream, lemon juice and vanilla extract and beat until smooth. Pour the batter over the cooled crust. Bake until the cheesecake is firm and set, 35 to 40 minutes. Remove from the oven. Run a knife around the edges and let the cheesecake cool completely. Cover with plastic wrap and refrigerate for 2 hours or up to overnight.
- For the topping: Cut the cheesecake into 12 bars. Coat a straw or a chopstick with cooking spray. Press down in the center of each bar to form a space for the jam, cleaning after each use. Pipe the jams alternately into the center of each bar, then drizzle with the melted white chocolate.
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