976 blueberry lemon cream Recipes

blueberry muffin mix, cream cheese, softened, almond extract, granulated sugar, lemon juice, egg, butter, melted, flour, granulated sugar, chopped nuts, cinnamon

cream cheese, powdered sugar, lemon extract, simple syrup, fresh blueberries, toasted graham cracker, crushed, maple syrup

blueberries, rinsed and picked over, remove any stems, unsalted butter, bread cubes (remove crusts ), orange juice, cinnamon, nutmeg, sugar, eggs, beaten, brown sugar, lemon juice, cointreau liqueur, cream

lemon ricotta cheesecake, vanilla wafers, crushed (40-45 cookies), butter, melted, lemon zest, cream cheese, softened, carton ricotta cheese, sugar, cornstarch, eggs, half and half, lemon juice, lemon zest, vanilla, blueberries to garnish , optional

low-fat cream cheese, low-fat vanilla yogurt, honey, lemon zest, freshly grated, blueberries, fresh

blackberry, raspberries, strawberry, hulled and quartered, blueberries, lemon zest, granulated sugar, light cream (or half-and-half or milk)

angel food cake mix, cartons plain fat-free lemon yogurt, vanilla flavor instant pudding and pie filling mix, cool whip free, thawed, strawberries or raspberries or blueberries

water, sugar, chambord (raspberry-flavored liqueur), fresh lemon juice, diced nectarines, pitted and halved sweet cherries, sliced strawberries, fresh raspberries, fresh blueberries, whipping cream, sugar, chambord (raspberry-flavored liqueur), almonds, toasted

pastry shell (9 inches), baked, sugar, cornstarch, water, raspberry gelatin, fresh or frozen unsweetened blueberries, lemon juice, fresh or frozen unsweetened raspberries, cream cheese, softened, sugar

cream cheese, softened, sugar, eggs, vanilla extract, fresh lemon juice, graham cracker crumbs (about 6 full graham cracker sheets), unsalted butter, melted, glaceed blueberries

graham cracker crumbs, sugar, butter or margarine, melted, cream cheese, softened, sweetened condensed milk, powdered sugar, lemon instant pudding mix, grated lemon rind, fresh lemon juice, fresh blueberries, blueberry preserves, whipping cream, garnishes: lemon slices, fresh blueberries

cream cheese, softened, sugar, sourdough bread, cut 1/2 inch thick, blueberries, fresh, divided, eggs , large, milk, brandy (or lemon juice), vanilla extract, ground cinnamon, salt, vegetable oil, butter

graham cracker pie crust, sweetened condensed milk, blueberries, lemon juice, salt, cream (unsweetened )

fresh strawberries, cored and halved, fresh blackberries, fresh blueberries, fresh raspberries, sugar, chopped fresh mint, fresh lemon juice, fat-free sour cream, sugar, grated lemon zest, all-purpose flour, sugar, baking powder, baking soda, salt, ground nutmeg, unsalted butter,cut into very small pieces and chilled, lowfat buttermilk

blueberries, sugar, water, salt, water, unflavored gelatin, whole milk greek yogurt, heavy cream, lemon zest, grated, fresh lemon juice, vanilla extract, salt, egg whites, sugar, cream of tartar

boiling water, raspberry gelatin, cold water, shredded lemon peel, lemon juice, fresh red raspberries, fresh blueberries, whipping cream, cream cheese softened, powdered sugar, chopped sliced almonds or pecans toasted

two 1/2-pint baskets blueberries, fresh lemon juice, powdered sugar, whipping cream, water, chilled whipping cream, vanilla ice cream, raspberry sorbet, strawberry ice cream, pecans, toasted, chopped

sugar, divided, cornstarch, salt, egg yolks, beaten, water, fresh lemon juice, butter, vanilla extract, divided, heavy whipping cream, blueberry muffins , torn into bite sized pieces. (about 12 cups), fresh blueberries, blueberries, & lemon-peel curl (to garnish ), in a large saucepan , combine 2 cups sugar, corstarch, and salt, mixing well., add egg yolks and water to sugar mixture, whisking well to combine., cook over medium heat, stirring often until mixture thickens , about 15-20 minutes. remove from heat., add lemon juice , butter, and 2 tsp vanilla, stirring well., cover and refrigerate at least 2 hours ., in a large mixing bowl, beat cream and remaining 1/2 cup sugar at high speed with an electric mixer until soft peaks form., add remaining 1 tsp vanilla and beat until stiff peaks form., in the bottom of a trivle bowl, layer half of the blueberry muffins., top muffins with 3 cups blueberries. top blueberries with half of whipped cream., top whipped cream with two thirds of lemon mixture., top remaining 3 cups blueberries and remaining blueberry muffins., in a large bowl, combine the remaining lemon mixtureand whipped cream, folding gently to combine., spread over muffin layer ., garnish with additional blueberries and a lemon-peel curl if desired.