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Triple Berry Lemon Squares

Triple Berry Lemon Squares


Heat oven to 450°F. Unroll crusts on lightly floured work surface. With rolling pin, roll each crust to 11 1/2 inches in diameter. Cut 1 (8 1/2-inch) square out of center of each round. Cut 4 squares from each large square, making 8 (4 1/4-inch) squares. Fold up all sides of each square 1/2 inch and roll inward to form thick crust edge. Brush edges with milk; sprinkle with 2 teaspoons sugar. Place on ungreased large cookie sheet. Bake 6 to 8 minutes or until light golden brown. Cool completely, about 10 minutes.

Triple Berry Crisp

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This Triple Berry Crisp is such an easy and amazing summer dessert. With mixed berries and a cinnamon & oat filled topping, it’s filled with some of my very favorite flavors!

Lemon Berry Yogurt Trifles

  • Author: Life, Love and Sugar
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Total Time: 10 minutes
  • Yield: 4 Trifles 1 x
  • Category: Dessert
  • Method: No Bake
  • Cuisine: American


Lemon Berry Yogurt Trifles are a fun treat! With layers of angel food cake, yogurt and fresh berries, trifle recipes are perfect for summer!


  • 1 lb strawberries, chopped
  • 1 pint blueberries
  • 8 oz angel food cake
  • 2 (5.3 oz) Yoplait Greek 100 Lemon Yogurts
  • 2 (5.3 oz) Yoplait Greek 100 Mixed Berry Yogurts
  • Whipped topping
  • Lemon slices


1. Set out 4 trifle dishes.
2. Add a layer of angel food cake in the bottom of each dish.
3. Top the angel food cake with a layer of strawberries and blueberries.
4. Add a layer of mixed berry yogurt, about half of one container.
5. Repeat the layers of angel food cake and strawberries and blueberries.
6. Add a layer of lemon yogurt, about half of one container.
7. Top the trifles with a swirl of whipped topping, a lemon slice and a few more berries.

Keywords: easy trifle recipe, easy dessert recipe, quick trifle recipe, quick dessert recipe, healthy dessert recipe, trifle recipes, berry trifles, yogurt trifles

Triple Berry Lemon Mascarpone Tart

If you need a fancy-schmancy, looks like it came from a fancy-schmancy bakery, look no further! Triple Berry Lemon Mascarpone Tart is the dessert for you!

Trolling Pinterest I came across the most eye catching dessert from Nerds with Knives. A beautiful tart topped with scrumptious berries. I had to investigate. Color me surprised when I found the recipe to be super easy, and it could be made ahead.

I have mentioned make ahead recipes a lot in my posts, I don’t want to spend time when entertaining in the kitchen, and if I have to take a dish to an event, I don’t want to have the stress of last minute preparation. What if it’s a flop? What if you don’t have time to make something else? Lord know you don’t want to show up empty handed, or worse yet with store bought…..yikes…who needs that stress?

Easy, make ahead, delicious, and eye catching my 4 keys to recipe success. This tart was all of those. I made this as my sweet dish for my brothers recent party and I did not bring home even a sliver!! My savory dish……Chicken Ranch Pasta Salad was a hit too! Click here for the recipe.

In my many years in a kitchen I have worked with lots of different ingredients, but I have never made anything with mascarpone cheese? No particular reason, just never have…… Well, I have been missing out! Mascarpone is Italian cream cheese. Smooth, creamy, slightly sweet , and a bit tangy. It was perfect for this tart.

I followed the original recipe pretty closely, although I did use pre crushed grahams cracker crumbs. First off, I had them in the pantry, second I’m kinda lazy sometimes and dragging out the food processor and then having to wash it seems like some unnecessary work to me.

Triple the berries was another other change. Three different berries made a pretty color contrast and the mint leaves made them all pop. My third change was the name Triple Berry Lemon Mascarpone Tart.

Making this recipe I did discover that I am in desperate need of a hand held mixer! I did have to drag out my stand mixer, which is a slight pain in the ass, as mine is stored in a bottom cupboard, but it was the right, and only tool I had for the job. Trust me when I say, that will change very soon!

Even having to drag out the big gun, the recipe was easy to assemble. As I have mentioned in the past, I am no pie crust maker, so the graham cracker crust was right up my alley, plus it bakes in 10 minutes. That the only asking in this dish.

The filling was also a breeze to make, then spread into the prepared crust. I popped it in to the frig overnight, in the morning I placed the berries on top and decorated with mint leaves. Does anyone actually eat the mint leaves. Whatever they are pretty!

Since I was taking this for a party, I didn’t cut into it, so Tim has not tasted it yet. We are going to friends tonight and I made this again……It’s just so darn pretty, so he will get a taste tonight. I hope Tim and our friends Kari and Tim like it as much as I did.

Looking for an easy dessert to impress? Triple Berry Lemon Mascarpone Tart is just the ticket!

Hy-Vee Recipes and Ideas

Lemon and berries, meet your new sweet streusel bread.

Recipe Tags

Servings and Ingredients


Things To Grab

  • 9x5-inch loaf pan
  • Hy-Vee nonstick cooking spray
  • Pastry blender or fork
  • Small bowl
  • Large bowl
  • Medium bowl
  • Wooden toothpick
  • Wire cooling rack


Preheat oven to 350 degrees. Grease bottom and sides of a 9x5-inch loaf pan set aside. For streusel, combine 1/4 cup flour, 2 tablespoons sugar, cinnamon, and nutmeg. Cut in butter until mixture resembles coarse crumbs stir in pecans. Set streusel aside.

For bread, toss berries with 1 tablespoon flour, set aside. Combine remaining 2 cups flour, remaining 1 cup sugar, baking powder, and salt in a large bowl. Make a well in center of the flour mixture, set aside. Combine egg, milk, oil, lemon zest, and vanilla in a medium bowl. Add egg mixture all at once to flour mixture. Stir just until moistened batter will be lumpy. Fold in berries. Spoon batter into prepared pan, spreading evenly. Sprinkle streusel on top.

Bake for 60 to 65 minutes or until a toothpick inserted near the center comes out clean. Cool in a pan on a wire rack for 10 minutes. Remove bread from pan. Cool completely on wire rack.

Combine powdered sugar and enough lemon juice to make a thick glaze. Drizzle glaze over loaf slice and serve.