Key Lime Dessert With Raspberry Sauce Recipes

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KEY LIME DESSERT WITH RASPBERRY SAUCE



Key Lime Dessert with Raspberry Sauce image

For a festive finale to a gathering, try this pretty treat that serves 24. You can have it chilling in less than an hour.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 6h45m

Yield 24

Number Of Ingredients 12

2 (3-oz.) pkg. Jell-O™ lime-flavored gelatin
2 cups boiling water
1 cup Key lime juice
2 (14-oz.) cans sweetened condensed milk (not evaporated)
1 pint (2 cups) whipping cream
45 graham cracker squares
2 tablespoons Key lime juice
2 tablespoons water
1 (18-oz.) jar (1 1/2 cups) seedless raspberry jam
2 tablespoons water
Fresh raspberries
Grated lime peel or fresh mint leaves

Steps:

  • In very large bowl, combine gelatin and boiling water; stir 2 to 3 minutes or until dissolved. Add 1 cup lime juice and the sweetened condensed milk; beat with electric mixer on medium speed until smooth. Set aside.
  • In medium bowl, beat whipping cream until stiff peaks form. Gently fold whipped cream into gelatin mixture just until combined.
  • Grease 13x9-inch pan. Arrange 5 cracker squares down length of greased pan; repeat forming 2 additional rows and using a total of 15 cracker squares to cover bottom of pan. Set aside.
  • In small bowl, combine 2 tablespoons lime juice and 2 tablespoons water. Brush juice mixture onto each cracker square in pan just until moistened. Carefully pour 3 1/3 cups filling over cracker crust; spread evenly. Repeat cracker and filling layers 2 times. Gently tap pan on hard surface and push down any crackers that are close to surface. Cover with foil; refrigerate at least 6 hours or overnight.
  • Meanwhile, in medium microwave-safe bowl, mix jam and 2 tablespoons water. Microwave on Medium for about 30 seconds or until jam is melted, stirring twice. Cover; refrigerate until serving time.
  • Cut dessert into squares. Spoon 1 tablespoon raspberry sauce onto each individual dessert plate. Place dessert squares on plates. Garnish with raspberries and lime peel. Store in refrigerator.

Nutrition Facts : Fat 2, ServingSize 1 Serving

MINI KEY LIME CHEESECAKE WITH RASPBERRY SAUCE



Mini Key Lime Cheesecake with Raspberry Sauce image

Provided by Trisha Yearwood

Categories     dessert

Time 4h25m

Yield 24 servings

Number Of Ingredients 15

Nonstick cooking spray, for spraying the molds
3/4 cup fine graham cracker crumbs
1/4 cup sugar
4 tablespoons (1/2 stick) salted butter, melted
Two 8-ounce packages cream cheese, softened
1/2 cup sour cream
2 large eggs, at room temperature
3/4 cup sugar
2 teaspoons freshly grated lime zest
1/4 cup Key lime juice (from about 13 small Key limes or 2 large regular limes)
1 heaping tablespoon cornstarch
1 teaspoon vanilla extract
3/4 cup thawed frozen raspberries
2 tablespoons sugar
1/2 teaspoon freshly grated lime zest

Steps:

  • For the crust: Preheat the oven to 300 degrees F. Spray the bottoms of 24 cupcake-size silicon molds with cooking spray (or two 12-cup muffin pans) and place them on a baking sheet.
  • To make the crust, in a small mixing bowl, stir together the crumbs, sugar and melted butter, then press the mixture firmly into the bottom of each mold. Set aside.
  • For the filling: Using an electric mixer, beat the cream cheese and sour cream until smooth and creamy. Add the eggs 1 at a time, beating well after each addition. Add the sugar, lime zest, lime juice, cornstarch and vanilla and beat until smooth.
  • Pour the filling into the prepared crusts. Bake until the tops are lightly brown, about 20 minutes. Let cool, then cover and refrigerate for at least 2 hours before serving.
  • For the sauce: Meanwhile, to make the sauce, process the raspberries, sugar and lime zest in a food processor or blender until smooth. Chill for at least 1 hour before drizzling over the cheesecake and serving.

KEY LIME-CREAM CHEESE CRESCENTS WITH LEMON-RASPBERRY SAUCE



Key Lime-Cream Cheese Crescents with Lemon-Raspberry Sauce image

Good for breakfast or dessert!

Provided by Denise

Categories     Desserts     Fruit Dessert Recipes     Raspberry Dessert Recipes

Time 40m

Yield 6

Number Of Ingredients 13

1 (8 ounce) package cream cheese, softened
½ cup white sugar
⅛ cup Key lime juice
1 teaspoon vanilla extract
1 (8 ounce) package refrigerated crescent roll dough (such as Pillsbury®
1 tablespoon unsalted butter, melted, or more as needed
2 teaspoons cinnamon sugar, or as needed
½ cup fresh raspberries
¼ cup water, or more as needed
⅛ cup white sugar
3 tablespoons apricot jam
1 lemon, juiced
½ teaspoon vanilla extract

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Combine cream cheese, sugar, Key lime juice, and vanilla extract in a bowl with an electric mixer.
  • Unroll and lay 1/2 of the can of crescent rolls in the bottom of an 8x8-inch baking dish. Spread the cream cheese mixture on top. Unroll and layer remaining crescent rolls over cream cheese. Brush melted butter over the top and sprinkle with cinnamon sugar.
  • Bake in the preheated oven until bubbly and slightly browned, about 25 minutes.
  • While crescents are baking, crush raspberries in a saucepan and add 1/4 cup water, sugar, apricot jam, lemon juice, and vanilla extract. Bring to a simmer. Cook until smooth, adding more water as needed.
  • Let crescents cool and serve with sauce.

Nutrition Facts : Calories 417.4 calories, Carbohydrate 48.1 g, Cholesterol 46.2 mg, Fat 23.1 g, Fiber 1.6 g, Protein 5.9 g, SaturatedFat 11.4 g, Sodium 409.2 mg, Sugar 28.6 g

KEY LIME CHEESECAKE WITH RASPBERRY SAUCE



Key Lime Cheesecake with Raspberry Sauce image

This creamy dessert balances tart Key limes with sweet frozen raspberries. Shortbread cookie crumbs make an ultra-rich crust.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 8h15m

Yield 16

Number Of Ingredients 10

1 cup shortbread cookie crumbs (15 cookies) or vanilla wafer crumbs (25 wafers)
2 tablespoons butter or margarine, melted
3 packages (8 oz) cream cheese, softened
1 cup sugar
3 eggs
1 tablespoon grated lime peel (about 2 limes)
1/4 cup Key lime juice
1 box (10 oz) frozen raspberries in light syrup, thawed
1 tablespoon cornstarch
1/3 cup red currant jelly

Steps:

  • Heat oven to 325°F. In medium bowl, mix crust ingredients. Press in bottom of ungreased 9-inch springform pan. Refrigerate.
  • In large bowl, beat cream cheese until smooth. Gradually beat in sugar. At low speed of electric mixer, beat in eggs 1 at a time, blending just until smooth. Add remaining filling ingredients; beat until smooth. Pour into crust-lined pan.
  • Bake 55 to 65 minutes or until set. (To minimize cracking, place shallow pan half full of hot water on lower oven rack during baking.) Turn oven off; let cheesecake stand in oven 30 minutes with door open at least 4 inches. Remove from oven; let stand 10 minutes. Remove side of pan; cool to room temperature on cooling rack. Cover and refrigerate overnight or up to 2 days.
  • To make sauce, drain raspberries, reserving syrup. Add water to syrup to make 3/4 cup. In 1-quart saucepan, mix syrup mixture and cornstarch. Add jelly; cook and stir over medium heat until thickened and clear. Stir in raspberries. Refrigerate until cold. Serve cheesecake with sauce. Cover and refrigerate any remaining cheesecake and sauce.

Nutrition Facts : Calories 320, Carbohydrate 30 g, Cholesterol 95 mg, Fat 3, Fiber 1 g, Protein 5 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 200 mg, Sugar 24 g, TransFat 1 g

KEY LIME AND RASPBERRY PIES IN JARS



Key Lime and Raspberry Pies in Jars image

Key lime and raspberry pies in jars are pretty pastel portable pies in a jar. It is so refreshing; it will quickly become your spring and summertime favorite dessert!

Provided by Culinary Envy

Categories     Desserts     Pies     Fruit Pie Recipes     Raspberry Pie Recipes

Time 42m

Yield 6

Number Of Ingredients 11

12 graham crackers
2 tablespoons white sugar
6 tablespoons unsalted butter, melted
6 half pint canning jars
1 (14 ounce) can sweetened condensed milk
4 egg yolks
½ cup fresh lime juice
1 tablespoon grated lime zest, divided
½ cup heavy whipping cream
1 teaspoon white sugar
1 cup fresh raspberries

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Line a small pie pan with parchment paper.
  • Pulse graham crackers and 2 tablespoons white sugar in a food processor until fine crumbs form; add melted butter and pulse until combined.
  • Spoon 2 tablespoons of the graham cracker crumbles into each of the 6 half pint jars; gently press crumbles into the bottom. Place the jars onto a large, rimmed baking sheet. Press the remaining graham mixture into the bottom of the prepared pie pan.
  • Bake jars and pie pan in the preheated oven until the graham cracker mixture is golden brown, 12 to 15 minutes. Remove from oven and place on a wire rack to cool.
  • Reduce oven temperature to 350 degrees F (175 degrees C).
  • Whisk condensed milk and egg yolks together in a large bowl until smooth; add lime juice and 1 1/2 teaspoons lime zest and whisk until combined. Pour lime mixture into cooled jars.
  • Bake jars until lime mixture has just set, 10 to 12 minutes. Transfer to wire rack and let cool. Refrigerate jars until ready to assemble.
  • Beat heavy cream and 1 teaspoon white sugar with an electric mixer in a bowl until the whipped cream forms stiff peaks.
  • Top jars with fresh raspberries, whipped cream, and remaining graham cracker crust and lime zest.

Nutrition Facts : Calories 508.7 calories, Carbohydrate 56.4 g, Cholesterol 216.5 mg, Fat 29 g, Fiber 2 g, Protein 8.7 g, SaturatedFat 16.7 g, Sodium 182.6 mg, Sugar 46.2 g

PAPPADEAUX'S KEY LIME PIE WITH RASPBERRY SAUCE



Pappadeaux's Key Lime Pie with Raspberry Sauce image

Make and share this Pappadeaux's Key Lime Pie with Raspberry Sauce recipe from Food.com.

Provided by Lorac

Categories     Pie

Time 1h

Yield 8 serving(s)

Number Of Ingredients 16

3/4 cup graham cracker crumbs
1 cup ground pecans, finely ground
3 tablespoons sugar
1/2 teaspoon cinnamon
4 tablespoons butter, melted
1 (8 ounce) package cream cheese (softened)
1 can sweetened condensed milk
2/3 cup cold water
3 egg yolks, beaten
1/8 teaspoon salt
1/2 cup flour
5 tablespoons rose sweetened lime juice
5 tablespoons key lime juice or 5 tablespoons reconstituted lime juice
1 teaspoon lime zest, very fine
3/4 cup raspberry preserves
1/4 cup water

Steps:

  • Pie Crust: Mix all ingredients together in a bowl, add melted butter, blend well and press into a buttered pie pan.
  • Place in a preheated, 350ºF oven for 7 to 10 minutes, when crust is slightly golden, remove from oven and cool.
  • Pie: Beat cream cheese until light and fluffy,add sweetened condensed milk and beat mixture until completely blended.
  • Use a 2 quart sauce pan to whisk egg yolks with water, add salt and flour.
  • Stir, completely mixing flour into liquid, add lime zest, Roses Lime Juice and key lime juice.
  • On low heat, or in a double boiler, whisk the egg mixture and stir constantly until mixture thickens.
  • When egg and flour mixture is thickened, add cream cheese, whisking constantly taking care not to scorch the bottom of pan.
  • Stir until pie filling starts to thicken and is completely mixed.
  • When the filling is thick pour into the prepared pie shell and chill pie serveral hours before serving.
  • Raspberry Sauce: Mix ingredients in sauce pan over medium high heat, until preserves reach boiling point.
  • Simmer for 4 minutes, remove and pour through a fine strainer and chill.
  • Drizzle over pie before serving.

Nutrition Facts : Calories 641.5, Fat 33.5, SaturatedFat 14.3, Cholesterol 131.5, Sodium 314.2, Carbohydrate 77.9, Fiber 2.2, Sugar 59.8, Protein 10.7

KEY LIME CHEESECAKE WITH RASPBERRY SAUCE



Key Lime Cheesecake With Raspberry Sauce image

Make and share this Key Lime Cheesecake With Raspberry Sauce recipe from Food.com.

Provided by Alskann

Categories     Cheesecake

Time 1h55m

Yield 12 serving(s)

Number Of Ingredients 8

1 cup shortbread cookie crumbs, 15 cookies
2 tablespoons unsalted butter, melted
1 lb cream cheese, softened
1 cup sugar
3 eggs
2 key limes (1 tablespoon peels,grated, juice reserved)
10 ounces frozen sweetened raspberries, thawed
1/3 cup red currant jelly

Steps:

  • Combine cookie crumbs with butter and
  • press into bottom of 9 inch spring
  • form pan. Refrigerate.
  • Preheat oven to 325 degrees.
  • Beat cream cheese in a bowl until smooth.
  • Gradually beat in sugar.
  • Beat in eggs,one at a time, blending until smooth. Pour into prepared crust.
  • Bake 55 to 65 minutes or until edges are somewhat firm and center jiggles slightly when pan is moved.
  • Turn oven off and let cheesecake stand in oven 30 minutes with door open slightly.
  • Remove from oven and let stand 10 minutes.
  • Remove sides of pan and cool to room temperature on wire rack.
  • Refrigerate over night or up to 3 days.
  • For Sauce:.
  • Drain raspberries, reserving syrup.
  • Add water to syrup to make 1/2 of a cup.
  • Combine syrup mixture and cornstarch in a saucepan and mix well.
  • Add jelly and simmer over medium heat 4 to 5 minutes, stirring until thickened and clear. Stir in raspberries.
  • Refrigerate until cold.
  • Serve cheesecake with sauce over top.

Nutrition Facts : Calories 284.2, Fat 16.4, SaturatedFat 9.9, Cholesterol 99.5, Sodium 132.9, Carbohydrate 31.6, Fiber 1.4, Sugar 26.9, Protein 4.7

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