Lemon Chiffon With Fresh Berries

Lemon Chiffon With Fresh Berries
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.
Source: Secrets of Healthy Cooking. Recipe Credit: . Photo Credit: Renee Comet.

Author Barbara Seelig-Brown says, "This deliciously sweet tart dessert is very refreshing with a melt-in-your-mouth quality. It is light enough to enjoy without feeling guilty. Including fruit in a dessert helps to reduce the calorie and fat content. You can make it a day or two before a party and it will be even better once the flavors have blended."

  • Prep time
    1 hr 10 min
  • Cook time
    10 min
  • Servings
    6 Servings
  • Serving size
    1/2 cup
Nutrition Facts

Nutrition Facts

6 Servings

  • Serving Size
    1/2 cup
  • Amount per serving Calories 90

  • Total Fat 3.5g
    • Saturated Fat 1.1g
    • Trans Fat 0g
  • Cholesterol 125mg
  • Sodium 50mg
  • Total Carbohydrate 11g
    • Dietary Fiber 2g
    • Total Sugars 7g
  • Protein 5g
  • Potassium 155mg
  • Phosphorus 80mg

Choices/Exchanges: 1/2 Fruit, 1 Protein



  • fresh lemon juice (strained of seeds, about 2 large lemons)
    1/3 cup
  • low-calorie sugar substitute
    1/2 cup
  • large eggs
  • fresh berries (such as strawberries, blueberries, and blackberries)
    3 cup


  1. Place lemon juice and Splenda in saucepan. Heat and stir until sugar dissolves. Remove from heat.

  2. Crack eggs into the bowl and whisk well. Slowly pour the lemon sugar mix into the eggs while whisking. Whisk for 1 minute, then return the egg mixture to the saucepan. Whisk and cook on low to medium for several minutes until the egg mixture thickens. (The more you whisk, the lighter the mixture will be.) This will take 2-5 minutes depending on your equipment. The mixture is ready to be removed from heat when it coats the back of a spoon. Refrigerate for one hour or more. It will thicken more as it cools.

  3. Place some of the lemon chiffon in a dessert glass or bowl and spoon berries over or layer lemon cream and berries. Top with berries.

  • Recommended

    This is not a chiffon recipe. This a lemon curd recipe. That being said, this recipe makes a very good lemon curd. A curd is typically not eaten straight with berries, as the recipe suggests, however - it will be much too strong and tart for most people that way. I folded in some cool whip and ate mine that way, and it was very good. A quick web search will provide plenty of other uses for a lemon curd, if folding in cool whip doesn't do it for you.

  • Recommended

    This sounded so good to me and it was okay but it was a little tart for my tastes. I think I will use sugar free lemon Jello in the future to mix with the berries.