Tiramisu!

Annie

Semifreddo?

I agree, Tiramisu would be very nice and stick with the overall theme of the meal also.

If not that then here are a couple other ideas:

I think maybe Woodie first posted this one, but I am not sure. It's not heavy, it's easy and it's delicious!

NOT YO' MAMA'S BANANA PUDDING
Recipe courtesy Paula Deen

2 bags Pepperidge Farm Chessmen cookies Any shortbread will do, and I like them broken up
6 to 8 bananas, sliced
2 cups milk
1 (5-ounce) box instant French vanilla pudding
1 (8-ounce) package cream cheese, softened
1 (14-ounce) can sweetened condensed milk
1 (12-ounce) container frozen whipped topping thawed, or equal amount sweetened whipped cream I use real whipped cream

Line the bottom of a 13 by 9 by 2-inch dish with 1 bag of cookies and layer bananas on top.

In a bowl, combine the milk and pudding mix and blend well using a handheld electric mixer. Using another bowl, combine the cream cheese and condensed milk together and mix until smooth. Fold the whipped topping into the cream cheese mixture. Add the cream cheese mixture to the pudding mixture and stir until well blended. Pour the mixture over the cookies and bananas and cover with the remaining cookies. Refrigerate until ready to serve.

Another that looks like a lot of work but it's really not. My notes are at the bottom.

Raspberry-Lemon Shortbread Tart
From Every Day with Rachael Ray
February-March 2006
8 Servings
Prep Time: 30 min; Cook Time: 50 min

3 cups frozen raspberries (1 pound)
1 stick plus 6 tablespoons cold unsalted butter, cut into pieces
1 1/4 cups granulated sugar

1 3/4 cups all-purpose flour
3 large eggs
Zest and juice of 2 lemons (about 1/4 cup juice)
Confectioners' sugar, for dusting

"No need to get out your rolling pin or even grease the pan for this dessert. Just use your fingers to mix the shortbread dough, then dump it straight into a cake pan, press down and bake."

1. Drain the raspberries in a strainer set over a bowl. Preheat the oven to 400. Using your fingers, combine the butter, 1/2 cup of the sugar and 1 1/2 cups of the flour and blend together until coarse crumbs form. Pour the mixture into an ungreased nonstick 9-inch springform or cake pan and press down evenly to form a crust. Bake the shortbread crust until lightly golden, about 20 minutes.

2. Remove the shortbread from the oven and reduce the temperature to 325°. Scatter the drained raspberries evenly over the baked shortbread.

3. Beat the eggs with the remaining 3/4 cup of sugar until thick and pale yellow. Whisk in the lemon zest, the lemon juice and the remaining 1/4 cup of flour. Pour the lemon cream over the raspberries and bake the tart until the custard is set, about 30 minutes. Let cool, then dust with confectioners' sugar.

You can replace the raspberries with your favorite fruitÂor even pieces of chocolate. Go all the way and swap a teaspoon of vanilla extract for the lemon juice and zest in the quick custard.

My notes: Based on the mistakes I made the first try...Make sure the berries are thawed and drained well. Don't make the custard while the crust is baking! While the crust is COOLING I made the custard, and then put the berries on the crust just before pouring the custard on top. Baking time was a bit longer than the 30 minutes stated, too.
Also...I made the shortbread in the food processor rather than using my fingers. Worked perfectly.

Thanks! These are perfect suggestions. I will make Tiramisu (why didn't I think of that?!)and one of the others, I'm not sure which.

Linda, I cannot make a bread pudding for this. One of DH's few culinary claims to fame is the Cinnamon Bread Pudding w/ Orange Butterscotch Sauce he makes every Thanksgiving. I simply could not steal any of his thunder, LOL!

I would vote for Ann T Raspberry White Chocolate Tart. It is a top 10 fav for me.

Alexa

Lemon desserts are traditional after spaghetti dinners. Make a lemonade cake and whipped cream.

Yellow cake (any recipe, or use a box)
Bake in two layers
WHen cool, use a fork to poke holes all over the layers
Pour this mixture evenly over the cakes:
6 oz frozen lemonade, thawed, mixed with
4 T powdered sugar

Let this soak into the cakes. Just before serving slather sweetened whipped cream on one layer, top it with the other layer and slather more cream on top.

It takes less than 2 C cream, but I usually whip 2 cups, anyway. Whipped cream with powdered sugar will keep for several days in the fridge; you can bake the cakes and whip the cream the day before, then assemble it at the dinner. It's excellent and elegant, and also light, despite the cream.

How about a coconut cream cake? I have a good recipe if you're interested.

Another one who likes a light lemon dessert after spaghetti.
I would make lemon squares, biscotti and perhaps a capuccino cookie, or perhaps a double chocolate brownie.
Pass a plate rather than serving a dessert with a fork etc,
Linda C

All these desserts sound scrumptious to me! I can just hear Paula Deen saying it's not yo' mama's banana pudding. I get distracted by her accent when watching her program and often end up missing some of the action, LOL.

amck, my dd discovered a Buttermilk Brownie Cake recipe about a year ago, and now all the guys in our family want it on their birthdays. It is very moist, utterly delicious. Here's the recipe, in case you are interested:

BUTTERMILK BROWNIE CAKE

Cake ingredients:

2 c. sugar

2 c. all-purpose flour (dd gets better results w/bread flour)

1/4 c. unsweetened baking cocoa

1 c. water

1/2 c. oil

1/2 c. butter (1 stick)

1/2 c. buttermilk

1 tsp. baking soda

2 eggs, beaten

1 tsp. vanilla extract

Directions:

1. Preheat oven to 400 F. Grease (we use cooking spray) a 15" x 10" pan. (Dd uses a 9" x 13" glass dish, no problem.)

2. Stir sugar, flour, and cocoa together in a large bowl.

3. In a 2-qt. saucepan, bring water, oil, and butter to a boil. Add to flour mixture and mix well.

4. Add buttermilk, baking soda, beaten eggs, and vanilla, stirring well after each addition. Beat well and pour into prepared pan or dish.

5. Bake 20-22 minutes, until toothpick inserted in center comes out clean. Cool completely, in pan, on wire rack.

Frosting Ingredients:

1/2 c. butter (1 stick)

1/4 c. unsweetened baking cocoa

1/3 c. buttermilk

4 c. powdered sugar

1 tsp. vanilla

Directions:

Combine butter, cocoa, and buttermilk in a 3-qt. saucepan with a whisk; and bring to boil.

Remove from heat. Beat in powdered sugar and vanilla extract with mixer at low speed. Spread over cake.

This is very easy to transport because it stays in its baking dish.

(I apologize if these directions seem overly simplistic. Dd is still a novice cook, so I specify things for her that experienced cooks would already know.)

My cousin sent me a link for this lemon-apricot chiffon cake. It starts with a mix but it was very light in texture and not overly sweet. I've already made it twice.

Thanks Ruthanna, that one is right up my easy bake alley! Copied and pasted! I used to make a doctored lemon bundt cake that everyone raved about. It's embarrassingly simple.This recipe would take it to the next level!

Oooh, these all sound great! I think the Cappuccino Mousse would make a great dessert...though, I love lemon, so I'd probably pick a "lemon something" over anything else, regardless of the meal!

Deb

There are also some great lemon dessert recipes on this older thread from the Recipe Exchange Forum.

This Eclair Cake recipe is always hit in my family:

Chocolate Eclair Cake

4 large eggs
1/2 cup butter
1 cup water
1 cup all-purpose flour
1 (8-ounce) package cream cheese, softened
4 cups milk
3 (3-ounce) packages instant vanilla pudding mix
1 (16-ounce) container whipped topping

Easy Chocolate Icing (recipe follows)

1. Preheat oven to 400*F (205*C). Grease a 9 x 13 x 2-inch baking pan. Set aside.
2. Whisk eggs in a small bowl and set aside.
3. In 2-quart saucepan, melt butter in water. Add flour and cook, stirring constantly, until mixture forms a ball. Remove from heat and beat in eggs all at one time, continue beating until smooth.
4. Spread in prepared pan and bake for 35 to 40 minutes. Allow to cool.
5. Combine cream cheese and milk, beating until smooth. Add pudding, one package at a time. Spoon over cooled shell. Spread with whipped topping and drizzle with Easy Chocolate Icing.
6. Chill at least one hour before serving.
   7. Drizzle with chocolate syrup when serving.

Makes 12 servings.