If you like a refreshing pie ,
You will certainly enjoy this mix bluberry and lemonade,
make this delicious recipe and then tell me what you think

Ingredients

•  1 cup fresh blueberries
• 1 can (14 ounces) sweetened condensed milk
• 1 can (6 ounces) frozen lemonade
• 1 tub (8 ounces) whipped topping, regular or "lite," thawed in the refrigerator
• 1 deep dish graham cracker pie crust, homemade or purchased*
•  

• Prep Time: 6 minutes
• Cook Time: 0 minutes

• Total Time: 6 minutes
• Yield: 8 Servings

Preparation

Put the blueberries, sweetened condensed milk, and frozen lemonade in a blender container. Blend until well mixed.

Pour into a bowl and fold in the whipped topping until well blended.
Spoon into the prepared crust.
Cover and freeze for at least 4 hours.
If frozen solid, take it out of the freezer 5 to 10 minutes before slicing.
#Note: I used a "2 extra servings" deep dish ready crust for the pie. A smaller pie shell will leave you with extra filling.

Just freeze any excess in small ramekins or 4-ounce canning jars and serve as a frozen pudding.

Well friends if you love lemon you will love this moist and full of flavor,  lemon bars are a party classic. Lemon zest and lemon juice provide a fresh lemony flavor try it and tell me if you like it ;)

Ingredients

• 1 box lemon cake mix
• 1/3 cup butter or margarine - softened
• 1 egg
• 8 ounces cream cheese - softened
• 1 cup powdered sugar
• 1/2 lemon - grated
• 2 tablespoons lemon juice or 1/2 fresh squeezed lemon
• 2 eggs
• 1 teaspoon vanilla

Container: 9 x 13 baking pan and a mixing bowl

Directions

PREP 15 mins

COOK 35 mins

READY IN 50 mins

• In a mixing bowl, blend dry cake mix, butter, and 1 egg.
• Press into a 9 x 13 pan, ungreased.
• Beat the cream cheese until smooth.
• Gradually blend in the powdered sugar.
• Stir in lemon peel and lemon juice until smooth.
• Reserve 1/2 cup of this mixture and refrigerate it for later use.
• Beat the remaining 2 eggs, add the vanilla, and then beat this mixture into the remaining cream cheese mixture until well blended.
• Spread over the cake mixture.
• Bake at 350° until set, approximately 25 to 30 minutes.
• Cool completely.
• Spread the reserved cream cheese mixture onto the bars.
• Refrigerate until firm; then cut into squares and serve. 

KISS TO ALL 

Well friends this Thai creme caramel dessert that is super-easy to make, melt-in-your mouth delicious, and healthier than traditional creme caramel! This recipe calls for coconut milk instead of cream (coconut milk contains good fats that actually lower your cholesterol), so if you're lactose-intolerant, this is a good dessert choice for you. It also makes an elegant dessert to serve guests or take to a party,well i hope you all will try it ;)

Ingredients

• 1 cup good-quality coconut milk
• 2 eggs
• 1 Tbsp. sugar
• 1/4 tsp. pandan essence/paste (available in tiny bottles at Asian/Chinese food stores), OR 1 tsp. vanilla (*see note below recipe)
• 1/4 cup (or more) maple syrup, table syrup, OR your own syrup made with Thai Palm Sugar
• pinch of salt
• a little coconut oil, canola oil or other healthy oil
• mango squares

• Prep Time: 8 minutes
• Cook Time: 30 minutes

• Total Time: 38 minutes
• Yield: SERVES 4

Preparation

A Note About the Flavorings/Color Used in this Recipe: Pandan turns the dessert a pretty green and also provides a subtle sweet taste. If you don't have pandan paste (an Asian flavoring), you can substitute vanilla flavoring for delicious results. To match the 'green' you'd get from pandan, add a few drops of green food coloring, as desired.

1. Preheat oven to 350 degrees. Lightly grease ramekins with oil.

1. Beat eggs by hand with a fork or with an electric mixer for 1 minute. Then add the salt, sugar, vanilla OR pandan paste, and coconut milk. Stir until well combined. (If you are using pandan essence/paste, note that it will turn the dessert a bright tropical green.)
2. Pour a little syrup into the bottom of each ramekin (enough to cover the bottom + up to 1 Tbsp. more).
3. Now pour egg and coconut mixture into each ramekin up to 3/4 full. (Do not stir - syrup will naturally remain at the bottom of the ramekin.)
4. Place ramekins in a large glass baking dish or on a deep-sided roasting pan. Pour some water into the bottom of the baking dish or pan - until water reaches 1/4 way up the side of the ramekin.
5. Bake 30 minutes, or until an inserted fork comes out clean. Allow to cool, then place in the refrigerator until ready to serve. (Note: you can also serve this dessert warm - it's delicious both ways!)
6. To serve, run a knife around the inner rim of each ramekin (to loosen pudding). Overturn the ramekins onto individual dessert plates. The pudding should fall out easily, with the syrup naturally dripping down over the coconut custard. ENJOY!
7. Garnish with a mango squares.

Make-ahead Tip: Thai-style Creme Caramel will keep (covered) in the refrigerator for up to 5 days