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
I love the combination of berries and lemon and wanted to come up with a light refreshing and tasty dessert that used them both
- 1/2 cup cold water
- 2 envelopes unflavored gelatin
- 1 package ladyfingers, split (3 ounces)
- 1 -1/2 cups fat-free milk
- 1/2 cup refrigerated french vanilla nondairy creamer
- 1 package instant lemon pudding mix (3.4 ounces)
- 1 carton whipped topping (12 ounces), thawed, divided
- 3 cups mixed fresh berries
- 2 cups sliced fresh strawberries
- Carbohydrate 4.4604 g
- Cholesterol 0.378 mg
- Fat 2.4759 g
- Fiber 0 g
- Protein 0.567 g
- Saturated Fat 2.130597 g
- Serving Size 1 1 Serving (29g)
- Sodium 14.003 mg
- Sugar 4.4604 g
- Trans Fat 0.136079999999999 g
- Calories 42 calories
Step-by-step
- 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 ladyfinger border). Cover and refrigerate for 5 hours or until set. Garnish with remaining whipped topping and the strawberries.
Working within the tight confines of a standard nine-inch springform pan requires strict adherence to assembly boundaries, particularly when moisture levels threaten the structural integrity of dry sponge components.
- Allow the unflavored gelatin to bloom in cold water for exactly sixty seconds before applying heat, ensuring the granules hydrate evenly without clumping.
- Maintain low heat on the stovetop and stir continuously until the liquid turns completely clear, as undissolved proteins will create rubbery pockets in the finished crumb.
- Whisk the milk, creamer, and instant pudding mix vigorously for two full minutes to activate the thickeners before incorporating the gelatin.
- Chill the assembled dessert for a minimum of five hours in the refrigerator to allow the setting agents to firm up completely.
- Scale quantities proportionally if adapting the formulation to different pan dimensions, keeping the ratio of liquid to gelatin constant.
Precise chilling ensures clean slices when removing the springform collar. Proper gelatin hydration prevents structural collapse during service.
