RASPBERRY-LEMON CHIFFON DESSERT
Make a dessert that's simple yet delicious with Raspberry-Lemon Chiffon Dessert. This lemon chiffon dessert is made with two cups of raspberries.
Provided by My Food and Family
Categories Summer 2018
Time 4h50m
Yield 16 servings
Number Of Ingredients 7
Steps:
- Add boiling water to gelatin mixes in large bowl; stir 2 min. until completely dissolved. Stir in cold water. Refrigerate 1-1/2 hours or until thickened.
- Beat gelatin with mixer on high speed 2 min. or until foamy. Add COOL WHIP; beat on low speed just until blended. Stir in cake cubes along with 1-1/2 cups of the raspberries.
- Spoon into 9-inch springform pan.
- Refrigerate 3 hours or until firm. Run knife around rim of pan to loosen dessert. Remove rim.
- Use sharp knife to cut thick pieces of peel off lemon. Discard peeled lemon or reserve for another use. Twist lemon peel pieces, then place on top of dessert along with the remaining raspberries just before serving.
Nutrition Facts : Calories 130, Fat 3 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 200 mg, Carbohydrate 25 g, Fiber 1 g, Sugar 12 g, Protein 2 g
RASPBERRY CREAM GELATIN
From Marguerite Shaeffer comes this pretty pink gelatin mold bursting with raspberry flavor. "If you like, garnish it with more berries and a dollop of light whipped topping," she urges from her Sewell, New Jersey kitchen.
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 10 servings.
Number Of Ingredients 5
Steps:
- Drain raspberries, reserving syrup; set berries aside. In a bowl, dissolve gelatin in boiling water. Stir in the lemon juice and reserved raspberry syrup. Refrigerate until partially set. Add milk. Beat on high speed until thickened, about 4 minutes. Fold in reserved raspberries. Pour into a 2-qt. bowl. Refrigerate until set.
Nutrition Facts : Calories 72 calories, Fat 0 fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 36mg sodium, Carbohydrate 17g carbohydrate, Fiber 1g fiber), Protein 2g protein.
RASPBERRY LEMONADE PIE
This creamy lemon pie with raspberries makes an elegant dessert for special occasions.
Provided by Cool Whip
Categories Trusted Brands: Recipes and Tips
Time 15m
Yield 16
Number Of Ingredients 7
Steps:
- Add boiling water to gelatin mix in small bowl. Stir 2 min. until completely dissolved; set aside. Beat cream cheese in large bowl with mixer until creamy. Gradually beat in concentrate, then gelatin until blended.
- Stir in COOL WHIP and berries. Pour into crusts.
- Refrigerate 1 pie 4 hours or until firm. Freeze remaining pie up to 1 week before thawing to serve.
Nutrition Facts : Calories 209.5 calories, Carbohydrate 29 g, Cholesterol 7.9 mg, Fat 9.6 g, Fiber 0.9 g, Protein 1.9 g, SaturatedFat 4.5 g, Sodium 178 mg, Sugar 20.6 g
LEMON DESSERT WITH RASPBERRIES
This is a delightful summer dessert recipe from the 1997 "New Dieter's Cookbook" by Better Homes & Gardens. Sadly, the low fat/high carb craze of the 90s is over, so I wouldn't consider this a "diet" recipe, but it is still makes a lovely light & cool dessert on a hot day and is a family favorite made with a store-bought angel food cake. It looks way fancier than the time it takes to make. Nutrition info per 1/12 slice: 89 cal, 0g fat, 18g carb, 1 g fiber, 4g protein.
Provided by muddydog
Categories Dessert
Time 35m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Spray the bottom of an 8" springform pan with non stick spray, set aside.
- In a large bowl, dissolve the lemon gelatin in the boiling water.
- Add the evaporated skim milk & lemonade concentrate & stir.
- Cover & refrigerate for 1.5 hrs, stirring occasionally, until the mixture mounds when spooned.
- Take the gelatin mixture out of the refrigerator and beat with an electric mixer on med-high speed for 5-6 minutes until the mixture is fluffy.
- Arrange the angel food cake cubes in the bottom of the 8" springform pan, pour gelatin mixture over cakes cubes.
- Cover and refrigerate for at least 4 hrs.
- Stir together raspberries & sugar, cover & refrigerate for at least 2 hrs.
- To serve: remove sides of springform pan.
- Cut dessert into 12 wedges and place on dessert plates.
- Top each serving with raspberries & serve.
Nutrition Facts : Calories 55.2, Fat 0.2, Cholesterol 1.1, Sodium 34.8, Carbohydrate 11, Fiber 1.4, Sugar 8.8, Protein 2.8
LEMON GELATIN WITH RASPBERRIES
Steps:
- Remove zest from lemons in strips discarding any white pith; reserve lemons. Boil zest and 1 3/4 c water in 2 qt saucepan over high heat uncovered until water is bright yellow, abt 5 min. Remover from heat, then discard zest and keep lemon water warm, covered. Meanwhile, sprinkle gelatin over remaining 1/4c water in small bowl and let stand 1 min to soften. Squeeze 2/3 c lemon juice from lemons into bowl, then stir in sugar until dissolved. Pour thru finemesh sieve into large glass measure, then add warm lemon water and stir in gelatin mixture until dissolved. Pour abt 1/4c lemon mixture into 4 (6-8 oz) glasses and chill until set, abt 2 hr, reserving remaining lemon mixture. Spoon some berries over each serving, then top with reserved lemon mixture and chill until set, abt 3 hrs.
RASPBERRY LEMON CAKE
Want a change from chocolate cake? Try this elegant lemon cake...it's packed with refreshing lemon flavor, from the cake to the homemade lemon curd and creamy frosting. It won a blue-ribbon at an Alaska State Fair and it's definitely a winner with me.-Shirley Warren, Thiensville, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h35m
Yield 12 servings.
Number Of Ingredients 30
Steps:
- For lemon curd, in a heavy saucepan, beat eggs and sugar. Stir in the lemon juice, butter and lemon zest. Cook and stir over medium-low heat for 15 minutes or until mixture is thickened and reaches 160°. Cool for 10 minutes. Cover and chill for 1-1/2 hours or until thickened., For cake, preheat oven to 350°. In a small bowl, dissolve gelatin in boiling water; set aside to cool., In a large bowl, cream beat butter, oil and 1-1/2 cups sugar until blended, about 5 minutes. Add eggs, one at a time, beating well after each addition. Beat in gelatin mixture, lemon juice, lemon zest and extracts. Combine flour, baking powder and salt; add to the butter mixture alternately with milk, beating well after each addition., Pour into three greased and floured 9-in. round baking pans. Bake until a toothpick inserted in the center comes out clean, 20-25 minutes., In a microwave-safe bowl, combine lemonade concentrate and remaining sugar. Microwave, uncovered, on high for 2 minutes or until sugar is dissolved, stirring occasionally. Poke holes in warm cakes with a fork; pour lemonade mixture over cakes. Cool 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a large bowl, beat cream cheese and butter until fluffy. Add confectioners' sugar, lemon juice, lemon zest and vanilla; beat until blended., To assemble, place one cake layer on a serving plate; spread with 6 tablespoons raspberry jam. Repeat. Top with remaining cake layer. Spread about 1/2 cup lemon curd over top of cake (save remaining curd for another use)., Spread frosting over sides of cake and pipe a shell border along the top and bottom edges. Garnish with raspberries if desired. Chill 1 hour.
Nutrition Facts : Calories 792 calories, Fat 32g fat (15g saturated fat), Cholesterol 148mg cholesterol, Sodium 386mg sodium, Carbohydrate 122g carbohydrate (97g sugars, Fiber 1g fiber), Protein 8g protein.
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