No-Bake Lemon Berry Cups

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No Bake Lemon Berry Cups

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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

No-Bake Lemon Berry Cups

Yields: 6 servings | Serving Size: 1/2 cup | Calories: 118 | Total Fat: 7 g | Saturated Fat: 2 g | Trans Fat: 0 g | Cholesterol: 13 mg | Sodium: 120 mg | Carbohydrates: 10 g | Dietary Fiber: 1 g | Sugars: 9 g | Protein: 4 g | SmartPoints: 5 |

Ingredients

  • 1 cup Greek yogurt, fat-free
  • 1/2 cup (low-fat) cream cheese, softened
  • Juice and zest of 1 lemon
  • 2 tablespoons coconut sugar or raw sugar
  • 1/4 cup chopped pecans
  • 2 large pitted dates
  • 1 cup fresh mixed berries

Instructions

  1. Beat the yogurt with the cream cheese, lemon juice, zest and sugar until creamy and fluffy.
  2. Add pecans and dates to a food processor and process until a crumb consistency.
  3. Layer the yogurt, nuts, and fresh berries in small dessert cups. Sprinkle with additional pecans and lemon zest before serving.
https://skinnyms.com/no-bake-lemon-berry-cups/

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15 Comments on "No-Bake Lemon Berry Cups"

  1. lora  May 20, 2014

    where did you buy these jars on the picture above?

    Reply
    • SkinnyMs  May 24, 2014

      Lora, My mom bought them at Walmart and I borrowed them for this photo. 🙂

      Reply
  2. redheadedmama  May 28, 2015

    Did you just use Plain Greek Yogurt?

    Reply
    • SkinnyMs  May 28, 2015

      Yes, just plain Greek yogurt is used.

      Reply
  3. Rhonda  July 22, 2015

    Delicious!!

    Reply
  4. Leslie  November 25, 2015

    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 🙂

    Reply
    • SkinnyMs  November 26, 2015

      Hi Leslie,

      Sometimes I'll get a Greek yogurt that's sort of thin. My favorite is FAGE…it's thicker.

      Reply
  5. Laura S.  June 1, 2016

    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!

    Reply
    • Gale Compton  June 4, 2016

      Laura, They should be fine in the fridge for a few days.

      Reply
  6. Cols  January 14, 2017

    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

    Reply
    • Nichole Furlong  January 15, 2017

      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!

      Reply
  7. Rene  February 11, 2017

    I wonder if you can use mascarpone cheese instead of softened cream cheese?

    Reply
    • Gale Compton  February 11, 2017

      Rene, Hmmmmm…I think Mascarpone would work but haven’t tried it yet. Keep us posted if you do. 🙂

      Reply
  8. J.Stone  October 21, 2018

    What could I use in place of the dates?

    Reply

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