Combine sweet and tart in this no-bake treat!
If you’re in the mood for a delicious dessert that requires little effort and is guilt-free, this lemon berry recipe will hit the spot. The combination of sweet berries and tart lemon cream will make these lemon cups a treat you’ll turn to again and again. The next time you’re looking for no-bake recipes, start here; you won’t be disappointed!
No-Bake Lemon Berry Cups
A little sweet and a little tart, this layered dessert is guilt-free and easy to put together.
Yield 6 people
Serving Size 0.5 cup
Ingredients
- 1 cup Greek yogurt fat-free
- 1/2 cup cream cheese low-fat, softened
- 1 lemon juiced and zested
- 2 tablespoons coconut sugar or raw sugar
- 1/4 cup pecans chopped
- 2 dates pitted
- 1 cup mixed berries fresh
Instructions
- Beat the yogurt with the cream cheese, lemon juice, zest, and sugar until creamy and fluffy.
- Add pecans and dates to a food processor and process until a crumb consistency.
- Layer the yogurt, nuts, and fresh berries in small dessert cups. Sprinkle with additional pecans and lemon zest before serving.
Nutrition Information
Serving: 0.5cup | Calories: 118kcal | Carbohydrates: 10g | Protein: 4g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 13mg | Sodium: 120mg | Fiber: 1g | Sugar: 9g |
SmartPoints (Freestyle): 5
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where did you buy these jars on the picture above?
Lora, My mom bought them at Walmart and I borrowed them for this photo. 🙂
Did you just use Plain Greek Yogurt?
Yes, just plain Greek yogurt is used.
Delicious!!
I just tried this recipe and it was delicious! however, my lemon mixture was more soupy and thin than it looks in the picture. I added extra cream cheese to try to thicken it. It helped a bit, but I was wondering how to prevent this from happening the next time I make it? Either way, it was still wonderful 🙂
Hi Leslie,
Sometimes I'll get a Greek yogurt that's sort of thin. My favorite is FAGE…it's thicker.
This recipe filled 6 of those 1/2 pint jars? Since you’ve got this recipe listed under no bake grab and go recipes, how far ahead of time can these be made? Or rather, how long will they keep? Thanks!
Laura, They should be fine in the fridge for a few days.
I’d really love it if there was a measurement for the lemon juice… I used the lemon juice from a lemon and it was horrible… the sugar didn’t kill the strong lemon tart…. added two tbsp of honey to cut the sour… lemons apparently come in different sizes lol
Feel free to cut out the juice and just use the zest if you felt the end result was too sour. Otherwise 1 teaspoon of lemon juice should work perfect!
I wonder if you can use mascarpone cheese instead of softened cream cheese?
Rene, Hmmmmm…I think Mascarpone would work but haven’t tried it yet. Keep us posted if you do. 🙂
What could I use in place of the dates?
Some raisins would be yummy.