Lemon Blueberry Lasagna

This week's creation is a Lemon Blueberry Lasagna from OMG Chocolate Desserts! It has a Golden Oreo Crust with a Blueberry Cheesecake layer, a Lemon pudding layer, topped with whipped cream and white chocolate curls ! 

Lemon and blueberry are like chocolate and vanilla together. They are made for each other," said Anna Pump who, with Gen LeRoy, wrote Country Weekend Entertaining: Seasonal Recipes From Loaves and Fishes and the Bridgehampton Inn.

Pump serves this lemon-blueberry cake for brunch or dessert at the inn, where it draws raves from guests. "Blueberries are lovely, but not on their own unless you add some lemon. The acid complements the rather blandness of the blueberry."

Endorsing this blissful culinary combination is author Joan Bestwick, who for lack of a formal introduction, knows her berries. Her cookbook Life's Little Berry Cookbook: 101 Berry Recipes makes good use of the lemon-blueberry flavor.

"The lemon brings out the flavor of the berry, and it cuts back on the taste of the sugar," said Bestwick, who grew up picking berries off the vine in Michigan. "Lemon is always good to stick in any berry jam."

Lemons have a tendency to remind us of spring. People who like to bake tend to get lemon-happy this time of year. The tart juice adds a twist to cakes and pies, and the zest -- the peel or outer skin -- adds a layer of depth to frostings, fillings and puddings.

Here is the recipe:

Lemon Blueberry Lasagna

from OMG chocolate desserts

Ingredients

FOR OREO CRUST:

36 Golden Oreo cookies

1/2 cup unsalted butter-melted

BLUEBERRY CHEESECAKE LAYER:

2 1/4 cups frozen blueberries (thawed)

1/4 cup Greek yogurt (blueberry or plain)

5 teaspoons gelatine powder (2x7g envelops)

1/3 cup cold water

16 oz. cream cheese-softened

1 1/2 cup powdered sugar

1 1/2 teaspoon vanilla

2 cups stabilized whipped cream

LEMON PUDDING LAYER:

2 (3.4 oz.) packages lemon instant pudding

2 1/2 cups cold milk

1 cup stabilized whipped cream

TOPPING:

2 1/2 –3 cups stabilized whipped cream

6 oz. white chocolate bar or block-for curls

Instructions

OREO CRUST

To make the crust, ground whole Oreo cookies with the filling in a food processor to make fine crumbs.

In a bowl stir together ½ cup melted butter with Oreo crumbs until evenly moistened, then press the mixture in the bottom of 9 x 13 -inch deep dish, set in the freezer to firm while making next layer.

BLUEBERRY CHEESECAKE LAYER:

Dissolve gelatine in 1/3 cup cold water and set aside to bloom.

In a food processor place thawed blueberries (do not drain excess of the liquid) and Greek yogurt and pulse, set aside.

In a large mixing bowl beat softened cream cheese until smooth and creamy. Beat in vanilla extract and powdered sugar.

Add blueberry mixture and mix to combine.

Microwave gelatine and stir to dissolve completely. Slowly pour into the cream cheese mixture while mixing on medium speed.

Finally add stabilized whipped cream and mix to combine. Scrape down the bottom of the bowl to combine everything evenly.

Spread over chilled Oreo crust and place in the freezer for 15-20 minutes.

LEMON PUDDING LAYER:

In a mixing bowl combine instant pudding mix with 2 ½ cups milk and whisk. Add 1 cup stabilized whipped cream and whisk until everything is evenly combined. Spread over blueberry Layer, and place in the freezer to set for about 5-10 minutes.

TOPPING:

Spread 2-3 cups stabilized whipped cream over pudding layer and place in the fridge for at least 4 hours or preferably overnight.

To make the curls, carefully draw a vegetable peeler across the broad surface of a bar of white chocolate at room temperature. Sprinkle curls on top.

Store covered in the fridge up to 5-6 days.

Here are some pictures of the lasagna:

Have a great day !