Lemon Fluff Recipe
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Lemon Fluff Recipe
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This creamy, dreamy Lemon Fluff with Blueberries recipe is a no-bake dessert that is so easy to make with softened cream cheese, whipped topping, lemon juice, a little powdered sugar and juicy blueberries and mini marshmallows. It's a perfect cool treat to make for so many occasions, especially on warm summer days!
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Ingredients
- 8 ounces cream cheese 1 block, softened to room temperature
- ½ cup powdered sugar
- 8 ounces whipped topping thawed
- 1 lemon juiced
- ¼ teaspoon lemon extract optional, for extra lemon flavor
- 3 cups mini marshmallows
- 18 ounces fresh blueberries
- Fresh lemon slices and fresh mint optional garnishes
Instructions
- In a large bowl, add the cream cheese and powdered sugar and blend with with a hand mixer on medium-high speed until creamy.
- Add the lemon juice, and lemon extract (if using) and stir gently with a rubber spatula just until combined. Then stir in the whipped topping.
- Add the blueberries and marshmallows and stir gently to just coat them with the cream cheese mixture.
- Cover with plastic wrap and place in the refrigerator to chill for 30 minutes to an hour for the flavors to meld and the marshmallows to soften.
- Garnish with additional fresh blueberries, lemon slices, and/or mint leaves if desired.
Notes
- How to store leftovers.
- Fluff salads can be made a day in advance.
- Leftovers can be refrigerated and kept in an airtight container for up to 2 days.
- This dessert doesn't freeze well unfortunately.
- Fresh blueberries work best in this recipe. You can use frozen blueberries but they need to be thawed and completely dry. You can put them in a colander in the sink to drain excess liquid. Then line a baking sheet with paper towels and spoon the blueberries onto the paper towels in a single layer. Then pat them the top side dry as well. If you skip this important step the fluff will be watery from the excess juices.
- You can also swap the cream cheese/ powdered sugar mixture and use a 3.4 ounce box of instant pudding like cheesecake flavored or vanilla or even lemon for extra lemony flavor. DO NOT follow the package directions. Just use 1 cup of cold milk so the mixture isn't too thin. Then continue by adding the whipped topping and other ingredients.
- Swap the blueberries for fresh strawberries or raspberries
- Add ½ cup of chopped pecans, walnuts or sliced almonds or extra crunch.
- Add ½ cup of coconut flakes, unsweetened or sweetened.
- Make your own whipped topping by blending heavy whipping cream until soft peaks form and then add a tablespoon of powdered sugar, 1 teaspoon of vanilla extract, and ¼ teaspoon of cream of tartar (or a tablespoon of dry vanilla pudding mix) and blend until stiff peaks form.
Nutrition Information
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Serving
1cup
Calories
333kcal
(17%)
Carbohydrates
56g
(19%)
Protein
5g
(10%)
Fat
11g
(17%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Cholesterol
21mg
(7%)
Sodium
184mg
(8%)
Potassium
223mg
(6%)
Fiber
3g
(12%)
Sugar
44g
(88%)
Vitamin A
287IU
(6%)
Vitamin C
18mg
(20%)
Calcium
93mg
(9%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6cups
Amount Per Serving
Calories 333 kcal
% Daily Value*
| Serving | 1cup | |
| Calories | 333kcal | 17% |
| Carbohydrates | 56g | 19% |
| Protein | 5g | 10% |
| Fat | 11g | 17% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 21mg | 7% |
| Sodium | 184mg | 8% |
| Potassium | 223mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 44g | 88% |
| Vitamin A | 287IU | 6% |
| Vitamin C | 18mg | 20% |
| Calcium | 93mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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