Lemon Chiffon Blueberry Squares Recipes
LEMON CHIFFON BLUEBERRY SQUARES RECIPE
Provided by LyndaB
Number Of Ingredients 11
Steps:
- 1. Preheat oven to 350° F (175° C). 2. Prepare crust by beating 2 Tbsp (30 ml) sugar and 2 Tbsp (30 ml)Epicure's Lemon Chiffon Dip Mix with butter until light and creamy. Continue to beat, gradually adding 1 cup flour and milk until mixture resembles fine crumbs. 3. Press crust mixture into bottom of ungreased 8" x 8"baking pan (or pyrex dish). Bake for 15 minutes and cool on wire rack. 4. For the topping, beat eggs with sugar and Epicure's Lemon Chiffon Dip Mix until foamy. Quickly mix in all-purpose flour and baking powder. Pour topping over cooled crust. 5. Evenly sprinkle blueberries over top, allowing some to sink into batter. 6. Bake in preheated oven for 35 minutes or until set. Cool before cutting into squares. Tips: Serve with a scoop of vanilla ice cream or frozen yogurt.
LEMON CHIFFON BLUEBERRY DESSERT
This cool and creamy no-bake dessert is perfect for hot summer days. I sometimes replace raspberries for half of the blueberries to make it look more patriotic. -Jodie Cederquist, Muskegon, Michigan
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 15 servings.
Number Of Ingredients 9
Steps:
- Combine cracker crumbs, 1/3 cup sugar and butter, reserving 2 tablespoons for topping. Press remaining crumb mixture into a 13x9-in. dish. Sprinkle with 1 cup blueberries., In a small bowl, dissolve gelatin in boiling water; cool. In a large bowl, beat cream cheese and remaining sugar. Add vanilla; mix well. Slowly add dissolved gelatin. Fold in whipped topping. Spread over blueberries. Refrigerate, covered, until set, about 3 hours. Top with reserved crumb mixture and remaining blueberries. Refrigerate leftovers.
Nutrition Facts : Calories 344 calories, Fat 19g fat (14g saturated fat), Cholesterol 39mg cholesterol, Sodium 187mg sodium, Carbohydrate 39g carbohydrate (29g sugars, Fiber 1g fiber), Protein 3g protein.
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