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Breezy Lemon-Berry Dessert

 Breezy Lemon-Berry Dessert
“I love the combination of berries and lemon, and wanted to come up with a light, refreshing and tasty dessert that used them both,” writes Anna Ginsberg of Austin, Texas.
12 ServingsPrep: 30 min. + chilling


  • 2 envelopes unflavored gelatin
  • 1/2 cup cold water
  • 1 package (3 ounces) ladyfingers, split
  • 1-1/2 cups fat-free milk
  • 1/2 cup refrigerated French vanilla nondairy creamer
  • 1 package (3.4 ounces) instant lemon pudding mix
  • 1 carton (12 ounces) frozen reduced-fat whipped topping, thawed, divided
  • 3 cups mixed fresh berries
  • 2 cups sliced fresh strawberries


  • In a small saucepan, sprinkle gelatin over cold water; let stand for
  • 1 minute. Cook over low heat, stirring until gelatin is completely
  • dissolved. Remove from the heat and set aside.
  • Cut ladyfingers in half widthwise; arrange cut side down around the
  • sides of an ungreased 9-in. springform pan. Place remaining
  • ladyfingers in the bottom of the pan (bottom will not be completely
  • covered).
  • In a large bowl, whisk the milk, creamer and pudding mix for 2
  • minutes. Let stand for 2 minutes or until soft-set. Stir in gelatin
  • mixture. Fold in 3 cups whipped topping.
  • Spread 2 cups of filling evenly into prepared pan; top with mixed
  • berries. Spread with remaining filling (filling will be higher than

2 of 2

Breezy Lemon-Berry Dessert (continued)

Directions (continued)

  • ladyfinger border). Cover and refrigerate for 5 hours or until set.
  • Garnish with remaining whipped topping and the strawberries. Yield:
  • 12 servings.
Nutritional Facts: 1 slice equals 183 calories, 5 g fat (3 g saturated fat), 26 mg cholesterol, 129 mg sodium, 29 g carbohydrate, 2 g fiber, 3 g protein. Diabetic Exchanges: 2 starch, 1 fat.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.