Light Key Lime Dessert Recipes

LUSCIOUS KEY LIME DESSERT

Steps:

• Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray.
• Place cookie mix in large bowl. With pastry blender or fork, cut in butter until mixture is crumbly and coarse. Lightly press crumbs in bottom of pan. Bake 10 to 12 minutes or until golden brown. Cool.
• In large bowl, beat condensed milk and lime juice with electric mixer on medium speed until smooth and thickened. Remove 1 cup of the whipped topping; set aside. Fold remaining whipped topping, yogurt and food color into milk mixture. Spoon into cooled crust. Cover and refrigerate about 1 hour or until set.
• To serve, cut into 5 rows by 4 rows. Garnish each serving with a dollop of remaining whipped topping, lime peel and fresh berries. Cover and refrigerate any remaining dessert.

LIGHT KEY LIME DESSERT

Steps:

• In a small bowl mix the hot water and gelatin until dissolved; set aside. In a medium bowl, beat all of the remaining ingredients with a wire whisk until smooth. Whisk in the gelatin.
• Pour about 1/2 cup of the mixture in each of 6 dessert bowls or glasses. Refrigerate at least 1 hour or until soft-set. Tip: try topping each serving with a dollop of slightly sweetened sour cream mixed with a little lime peel.

20 BEST KEY LIME DESSERT RECIPE COLLECTION

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a Key lime dessert in 30 minutes or less!

FROZEN KEY LIME DELIGHT

Steps:

• Preheat oven to 350°. In a small bowl, combine flour, cashews, coconut and brown sugar. Stir in butter. Sprinkle into a greased 15x10x1-in. baking pan. Bake 20-25 minutes or until golden brown, stirring once. Cool on a wire rack., Meanwhile, in a large bowl, combine cream, milk, lime juice, zest and vanilla. Refrigerate until chilled., Fill cylinder of an ice cream maker two-thirds full; freeze according to the manufacturer's directions., Sprinkle half of the cashew mixture into an ungreased 11x7-in. dish. Spread ice cream over top; sprinkle with remaining cashew mixture. Cover and freeze 4 hours or until firm. Garnish servings with whipped cream and lime slices if desired.

FLUFFY KEY LIME PIE (LIGHTER RECIPE)

Steps:

• Heat oven to 350°F. In small bowl, mix graham cracker crumbs, butter and sugar. Press in bottom and up side of 9-inch glass pie plate. Bake 8 to 10 minutes or until golden brown; cool.
• In large bowl, beat milk and lime juice with electric mixer on medium speed until smooth and thickened. Fold in whipped topping. Spoon into cooled pie crust.
• Cover and refrigerate about 1 hour or until set. Store in refrigerator.

KEY LIME DELIGHT

Steps:

• Mix gelatin with boiling water; add 1 teaspoons lime juice. Stir well (2 minutes).
• Refrigerate 30 minutes (this is important to prevent separation).
• After refrigerating, mix 1 cup sour cream into gelatin, using an electric mixer. Pour into 6 serving dishes. Refrigerate 2 hours.
• For the topping: Mix 1 cup sour cream, 1 teaspoons lime juice and sugar substitute.
• After the gelatin has set, spoon sour cream mixture on top. Refrigerate or serve.