Best Lemon Chiffon Dessert Recipes

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LEMON CHIFFON BLUEBERRY DESSERT



Lemon Chiffon Blueberry Dessert image

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

1-1/2 cups graham cracker crumbs (about 24 squares)
1-1/3 cups sugar, divided
1/2 cup butter, melted
1-1/2 cups fresh blueberries, divided
1 package (3 ounces) lemon gelatin
1 cup boiling water
11 ounces cream cheese, softened
1 teaspoon vanilla extract
1 carton (16 ounces) frozen whipped topping, thawed

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.

LEMON CHIFFON DESSERT



Lemon Chiffon Dessert image

You'll be on cloud nine when you try this easy-to-make, heavenly dessert.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 7h12m

Yield 15

Number Of Ingredients 5

1 package Betty Crocker™ white angel food cake mix
2 cups boiling water
1 package (8-serving size) lemon-flavored gelatin
1 can (6 ounces) frozen lemonade concentrate, thawed
1 1/2 cups whipping (heavy) cream

Steps:

  • Heat oven to 350°F. Bake and cool cake as directed on package for angel food (tube) pan.
  • Pour boiling water on gelatin in large bowl; stir until gelatin is dissolved. Refrigerate about 15 minutes or until thickened but not set.
  • Add enough cold water to lemonade concentrate to measure 2 cups; stir into gelatin. Beat with electric mixer on medium speed until foamy.
  • Beat whipping cream in chilled medium bowl on high speed until stiff; fold into gelatin.
  • Tear cake into about 1-inch pieces. Fold cake pieces into gelatin mixture. Spread in ungreased rectangular baking dish, 13x9x2 inches.
  • Cover and refrigerate at least 4 hours until firm but no longer than 24 hours. Cut into squares. Store covered in refrigerator.

Nutrition Facts : Calories 240, Carbohydrate 40 g, Cholesterol 25 mg, Fat 1, Fiber 0 g, Protein 4 g, SaturatedFat 5 g, ServingSize 1 serving, Sodium 330 mg

LEMON CHIFFON DESSERT



Lemon Chiffon Dessert image

"This light fluffy treat was a hit when I shared it at a club meeting I hosted," notes Darlene Inman of Waynoka, Oklahoma. "My diabetic sister-in-law gave me the recipe."

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 6 servings.

Number Of Ingredients 9

2 envelopes unflavored gelatin
1-1/4 cups cold water, divided
1-1/3 cups nonfat dry milk powder
2-1/2 teaspoons Crystal Light lemonade drink mix
3 to 4 drops yellow food coloring, optional
1/8 teaspoon salt
3/4 cup 1% cottage cheese
1 cup reduced-fat whipped topping
1 tablespoon graham cracker crumbs

Steps:

  • In a small saucepan, sprinkle gelatin over 1/2 cup cold water; let stand for 1 minute. Cook and stir over low heat until gelatin is completely dissolved; set aside., In a bowl, combine the milk, drink mix, food coloring if desired, and salt; beat on high speed until blended. Place the cottage cheese and remaining water in a blender or food processor; cover and process until smooth. Add milk mixture and gelatin; cover and process until thickened., Spoon into six 6-oz. custard cups. Cover and refrigerate for 1 hour. Spread with whipped topping; sprinkle with cracker crumbs.

Nutrition Facts : Calories 81 calories, Fat 2g fat (2g saturated fat), Cholesterol 2mg cholesterol, Sodium 202mg sodium, Carbohydrate 7g carbohydrate (0 sugars, Fiber 0 fiber), Protein 7g protein. Diabetic Exchanges

LEMON CHIFFON BLUEBERRY DESSERT



Lemon Chiffon Blueberry Dessert image

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 @MakeItYours

Number Of Ingredients 9

1-1/2 cups graham cracker crumbs (about 24 squares)
1-1/3 cups sugar, divided
1/2 cup butter, melted
1-1/2 cups fresh blueberries, divided
1 package (3 ounces) lemon gelatin
1 cup boiling water
11 ounces cream cheese, softened
1 teaspoon vanilla extract
1 carton (16 ounces) frozen whipped topping, thawed

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.

LEMON CHIFFON DESSERT



Lemon Chiffon Dessert image

You'll be on cloud nine when you try this easy-to-make, heavenly dessert.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 7h12m

Yield 15

Number Of Ingredients 5

1 package Betty Crocker™ white angel food cake mix
2 cups boiling water
1 package (8-serving size) lemon-flavored gelatin
1 can (6 ounces) frozen lemonade concentrate, thawed
1 1/2 cups whipping (heavy) cream

Steps:

  • Heat oven to 350°F. Bake and cool cake as directed on package for angel food (tube) pan.
  • Pour boiling water on gelatin in large bowl; stir until gelatin is dissolved. Refrigerate about 15 minutes or until thickened but not set.
  • Add enough cold water to lemonade concentrate to measure 2 cups; stir into gelatin. Beat with electric mixer on medium speed until foamy.
  • Beat whipping cream in chilled medium bowl on high speed until stiff; fold into gelatin.
  • Tear cake into about 1-inch pieces. Fold cake pieces into gelatin mixture. Spread in ungreased rectangular baking dish, 13x9x2 inches.
  • Cover and refrigerate at least 4 hours until firm but no longer than 24 hours. Cut into squares. Store covered in refrigerator.

Nutrition Facts : Calories 240, Carbohydrate 40 g, Cholesterol 25 mg, Fat 1, Fiber 0 g, Protein 4 g, SaturatedFat 5 g, ServingSize 1 serving, Sodium 330 mg

RASPBERRY-LEMON CHIFFON DESSERT



Raspberry-Lemon Chiffon Dessert image

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

2 cups boiling water
2 pkg. (3 oz. each) JELL-O Lemon Flavor Gelatin
1 cup cold water
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
1 pkg. (10 oz.) prepared angel food cake, cut into 3/4-inch cubes
2 cups raspberries, divided
1 lemon

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

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