149 sour cream lemon raspberry Recipes

whole graham crackers, coarsely broken, golden brown sugar, unsalted butter, melted, cream cheese, room temperature, sugar, sour cream, fresh lemon juice, vanilla extract, baskets raspberries, seedless raspberry jam

pastry for a double-crust 9-inch pie, frozen unsweetened raspberries, sugar, quick-cooking tapioca, lemon juice, cinnamon, sour cream, sugar

chopped pecans, sugar , plus, sugar, wheat germ , plus, wheat germ, raspberries, fresh or frozen unthawed, flour, baking powder, cinnamon, salt, sour cream, milk, egg, lightly beaten, powdered sugar, lemon juice

all-purpose flour, white sugar, lemon , zested, unsalted butter, melted, cake, all-purpose flour, white sugar, baking powder, baking soda, salt, room-temperature eggs, sour cream, vanilla extract, fresh raspberries, sugar

seedless raspberry jam, chopped walnuts, toasted, all-purpose flour, baking powder, baking soda, salt, sugar, butter, softened, grated lemon rind, vanilla extract, divided, egg, egg white, fat-free sour cream, powdered sugar, reduced-fat milk

water, butter, plus extra, butter, for greasing, all-purpose flour , sifted, eggs, lightly beaten, almonds, lemons , rind of, grated, sugar, plus extra, sugar , for dusting, low-fat sour cream, lemon , juice of, blueberries (optional) or raspberries (optional) or strawberry, to server (optional)

refrigerated sugar cookie dough, fat-free sweetened condensed milk, light sour cream, lemon zest, lemon juice or 1/3 cup lime juice, blueberries, raspberries or 2 cups strawberries, halved, coarse sugar (plain or colored) (optional)

fat-free milk, salt, uncooked couscous, reduced-fat sour cream, lemon yogurt, honey, grated lemon peel, sliced peeled kiwifruit, fresh blueberries, fresh raspberries, chopped crystallized ginger and minced fresh mint

pure butter shortbread cookies, crushed (about 1 1/4 cups), unsalted butter, melted, raspberry preserves, melted, frozen raspberries, thawed, cream cheese, softened, unsalted butter, softened, sugar, all-purpose flour, sour cream, lemon juice, eggs, semisweet chocolate, chopped, light corn syrup, unsalted butter, whipping cream, fresh raspberries

cake batter, lemon cake mix, sugar-free lemon pudding mix, water, fat-free sour cream, egg whites, frozen raspberries, thawed and drained (reserve drained liquid), cornstarch, fat-free lemon yogurt

butter, melted, brown sugar , packed, vanilla extract, divided, eggs, lightly beaten, all-purpose flour, salt, granulated sugar, light sour cream, lemon zest, lemon juice, reduced-fat cream cheese, softened, fresh red raspberries, sugar

egg whites, cream of tartar, sugar, butter, softened, butter, softened, sugar, egg yolks, plain yogurt, flour, baking soda, salt, lemon , juice and zest of, strawberry, red raspberries or 6 oz golden raspberries, blueberries, blackberries, butter, softened, butter, softened, sugar, softened cream cheese, sour cream, lemon zest, lemon juice

sour cream, raspberry preserves, red wine vinegar, dijon mustard, ripe pears, peeled,quartered ,and brushed with lemon juice, lemon juice, lettuce (any variety-i prefer mixed romaine), parmesan cheese, freshly shredded, bacon, cooked and crumbled, fresh raspberry

whole graham crackers, coarsely broken, golden brown sugar, unsalted butter, melted, cream cheese, at room temperature, sugar, sour cream, fresh lemon juice, vanilla extract, fresh raspberry (or 2 1/2 pint baskets), seedless raspberry jam

cream, sugar, unflavored gelatin, vanilla, sour cream, fresh raspberries or 12 oz frozen raspberries, thawed, sugar, strained fresh lemon juice, fresh strawberries or blueberries or raspberries

lemon chiffon cheesecake, graham cracker crust, chopped pecans, butter, melted, cream cheese, sugar, eggs, prepared lemon pie filling, sour cream, lemon zest, fresh raspberries & blueberries, crumble the pie crust into a mixing bowl and combine with pecans and, butter. press into a springform pan and bake at 350 degrees for 5, minutes. in a bowl, combine the cream cheese and sugar and beat, until fluffy. add eggs 1 at a time. reserve 1/2 cup of the lemon, pie filling and add the rest to the cream cheese mixture along with, sour cream and lemon zest. blend and pour into crust. bake at, degrees for 60 to 70 minutes , adding a pan of water to the oven, minimize cracking. remove cheesecake from the oven ; run a knife, gently around the sides of the pan. cool and refrigerate covered, overnight. before serving, spread reserved 1/2 cup lemon pie filling, over top of cheesecake. serve with fresh berries.

cake, ap flour, baking powder, baking soda, salt, unsalted butter, softened, sugar, egg, sour cream, lemon juice, vanilla, fresh raspberries, cream cheese, softened, powdered sugar, eggs, vanilla, fresh raspberries

raspberries, green parts trimmed off , berries cut into chunks, sugar, flour, salt, baking powder, freshly grated lemon zest, heavy cream , whipped, sour cream, light brown sugar , packed