LIME CHIFFON SQUARES
Lime Chiffon Squares. This no bake cookie bar is based upon our very popular Strawberry Chiffon Squares. This version has the bright, tangy flavour of lime you'll love!
Provided by Copyright Barry C. Parsons 2019
Categories Cookie Recipes
Time 25m
Number Of Ingredients 10
Steps:
- For the graham crumb base Mix together the butter, sugar and graham cracker crumbs. Lightly grease and line a 9x13 inch baking pan with parchment paper. Press the crumb mixture evenly into the prepared pan. For the Lime Chiffon layer Combine boiling water and jello, stir until dissolved. Add sweetened milk and lime juice. Whip the cream to soft peaks, not too firm. Fold in marshmallows and whipped cream. Spread over prepared base and chill until the jello has set These can also be served frozen; in fact many people prefer them frozen and that's almost always how I serve them. They defrost pretty quickly, so I always store these in the freezer anyway.
Nutrition Facts : Calories 177 calories, Carbohydrate 21 grams carbohydrates, Cholesterol 29 milligrams cholesterol, Fat 10 grams fat, Fiber 0 grams fiber, Protein 2 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 1, Sodium 91 grams sodium, Sugar 14 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat
LIME CHIFFON CAKE
The next time you spot lovely little limes at the grocery store, pick some up and make this outstanding cake! A cool, refreshing curd peeks out from every tender slice.-Redawna Kalynchuk, Sexsmith, Alberta
Provided by Taste of Home
Categories Desserts
Time 2h
Yield 12 servings.
Number Of Ingredients 20
Steps:
- Let eggs stand at room temperature for 30 minutes., In a large bowl, combine the flour, sugar, baking powder and salt. In another bowl, whisk the egg yolks, water, oil, lime juice, lime zest and vanilla. Add to dry ingredients; beat until well blended. In another bowl, beat egg whites and cream of tartar until stiff peaks form; fold into batter., Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on the lowest oven rack at 325° for 45-50 minutes or until cake springs back when lightly touched. Immediately invert pan; cool completely, about 1 hour. Run a knife around sides and center tube of pan; set aside., For lime curd, in a small heavy saucepan over medium heat, whisk the eggs, sugar, lime juice, zest and salt until blended. Add butter; cook, whisking constantly, until mixture is thickened and coats the back of a spoon. Transfer to a small bowl; cool for 10 minutes. Cover and refrigerate until chilled., In a small bowl, beat cream until stiff peaks form; fold in 1-1/2 cups curd., Cut cake horizontally into two layers. Place bottom layer on a serving plate; spread with remaining curd. Top with remaining cake layer; spread whipped cream over top and sides of cake. Garnish with lime zest.
Nutrition Facts : Calories 600 calories, Fat 33g fat (14g saturated fat), Cholesterol 255mg cholesterol, Sodium 353mg sodium, Carbohydrate 71g carbohydrate (55g sugars, Fiber 1g fiber), Protein 8g protein.
KELLY'S LIME CHIFFON CHEESECAKE DESSERT
I've been making this easy dessert for more than 20 years. I love it just as much now, as the first time I made it! You can make it with lemon or orange jello, too.
Provided by Wildflour
Categories Cheesecake
Time 25m
Yield 10-12 serving(s)
Number Of Ingredients 12
Steps:
- Mix crust ingredients, save aside 2 tablespoons.
- Press rest on bottom of 13x9 greased glass dish or pan.
- Dissolve jell-o in boiling water, cool.
- In mixing bowl, beat cream cheese and sugar.
- Beat in vanilla,.
- Slowly beat in jell-o.
- Beat/fold in Cool Whip.
- Beat in 3-4 drops green food coloring.
- Spoon over crust, smooth top.
- Sprinkle with reserved crumbs.
- Chill til set, 3 hours or overnight.
- Serve topped with more Cool Whip and a maraschino cherry.
LIME CHIFFON DESSERT
"This make-ahead recipe was given to me by an aunt many years ago," writes Joyce Key. "Her recipe called for lemon gelatin, but we like this dessert with more of a bite to it, so we use lime instead. The light fluffy squares are especially great in summer," assures the Snellville, Georgia cook.
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 15 servings.
Number Of Ingredients 10
Steps:
- Combine the first three ingredients; set aside 2 tablespoons for topping. Press remaining crumbs onto the bottom of an ungreased 13-in. x 9-in. dish; set aside. In a small bowl, dissolve gelatin in boiling water; cool. , In a large bowl, beat cream cheese and sugar until smooth. Beat in vanilla. Slowly add gelatin until combined. Fold in whipped topping. Spoon over crust; sprinkle with reserved crumbs. Cover and refrigerate for 3 hours or until set.
Nutrition Facts : Calories 336 calories, Fat 19g fat (14g saturated fat), Cholesterol 39mg cholesterol, Sodium 187mg sodium, Carbohydrate 36g carbohydrate (27g sugars, Fiber 0 fiber), Protein 3g protein.
LIME CHIFFON PIE
Ramp up the flavor zing in this Lime Chiffon Pie with lime juice and freshly grated zest. This super-fluffy citrus crowd-pleasing Lime Chiffon Pie can even fit your healthy eating plan.
Provided by My Food and Family
Categories Home
Time 4h30m
Yield Makes 8 servings.
Number Of Ingredients 8
Steps:
- Add boiling water to gelatin mix in large bowl; stir 2 min. until completely dissolved. Add enough ice to cold water to make 1 cup. Add to gelatin; stir until ice is melted.
- Whisk in COOL WHIP, zest and juice. Refrigerate 15 min. or until mixture is thick enough to mound. Spoon into crust.
- Refrigerate 4 hours or until firm.
Nutrition Facts : Calories 140, Fat 4.5 g, SaturatedFat 2 g, TransFat 1.5 g, Cholesterol 0 mg, Sodium 140 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 2 g
NO BAKE LEMON-LIME CHIFFON PIE
Enjoy this light, airy, non-filling chilled pie as a great dessert after a barbecue.
Provided by Patti'sPantry
Categories Desserts Pies No-Bake Pie Recipes Chiffon Pie Recipes
Time 2h15m
Yield 16
Number Of Ingredients 6
Steps:
- Pour the boiling water into a small bowl, and stir in the gelatin until dissolved. Set aside.
- Beat the evaporated milk in a mixer bowl until stiff. Add the lemon juice and sugar; continue beating. Stir in the gelatin mixture and blend thoroughly. Chill for 1 hour.
- Pour filling into the crusts. Chill until firm, about 1 hour, or overnight.
Nutrition Facts : Calories 247.7 calories, Carbohydrate 39.2 g, Cholesterol 6.9 mg, Fat 9.2 g, Fiber 0.5 g, Protein 3.4 g, SaturatedFat 2.6 g, Sodium 219.8 mg, Sugar 30.9 g
FRESH LIME CHIFFON CAKE
Make and share this Fresh Lime Chiffon Cake recipe from Food.com.
Provided by Vino Girl
Categories Dessert
Time 1h20m
Yield 16 serving(s)
Number Of Ingredients 23
Steps:
- FILLING: Combine 1 teaspoon lime rind, 1/4 cup lime juice, and sweetened condensed milk in a small bowl, stirring until blended. Cover and chill 3 hours.
- Preheat oven to 325°.
- CAKE: Coat bottoms only of 3 (8-inch) round cake pans with cooking spray; line bottoms with wax paper. Coat wax paper with cooking spray; dust with 1 tablespoon flour.
- Combine 2 cups cake flour, 1 cup sugar, baking powder, and 1/2 teaspoon salt in a large bowl, stirring with a whisk until well combined.
- Combine oil, 1/3 cup juice, 3 tablespoons water, 1 teaspoon rind, lemon extract, and egg yolks in a medium bowl, stirring with a whisk.
- Add oil mixture to flour mixture; beat with a mixer at medium speed until smooth.
- Place egg whites in a large bowl; beat with a mixer at high speed until foamy.
- Add cream of tartar; beat until soft peaks form.
- Gradually add remaining 1/4 cup sugar, 1 tablespoon at a time, beating until stiff peaks form.
- Gently stir one-fourth of egg white mixture into flour mixture; gently fold in remaining egg white mixture.
- Divide cake batter equally among prepared pans, spreading evenly. Break air pockets by cutting through batter with a knife.
- Bake for 20 minutes or until cake springs back when lightly touched.
- Cool in pans for 10 minutes on a wire rack; remove from pans.
- Remove wax paper from cake layers.
- Cool completely on wire rack.
- FROSTING: Combine 3 tablespoons sugar and 2 tablespoons lime juice in a small glass bowl. Microwave at high for 30 seconds or until sugar dissolves. Cool completely. Fold into whipped topping.
- ASSEMBLY: Place 1 cake layer on a plate; spread half of filling over cake layer. Top with second layer, remaining half of filling, and third layer. Spread frosting over top and sides of cake.
- Garnish with mint, blueberries, and lime wedges, if desired.
- Store cake loosely covered in refrigerator for up to 3 days.
Nutrition Facts : Calories 313.4, Fat 11.3, SaturatedFat 3.4, Cholesterol 51, Sodium 202.6, Carbohydrate 47.9, Fiber 0.3, Sugar 32.6, Protein 6
MOTHER'S WHIPPED LIME DESSERT
Mother made this often this during WW II when sugar was rationed. You can use any flavor gelatin (I personally like the green lime). It is a light sweet especially good after a heavy meal or during warm weather.
Provided by Cookn Gma
Categories Desserts Specialty Dessert Recipes Dessert Salad Recipes Jell-O® Salad
Time 4h10m
Yield 6
Number Of Ingredients 4
Steps:
- In a medium bowl, whisk together the gelatin and boiling water until dissolved. Refrigerate until thickened to the consistency of egg whites, about 1 hour.
- When the gelatin is thick, whip the evaporated milk in a chilled bowl with chilled beaters until thick enough to form peaks like whipped cream. Fold the whipped milk into the gelatin. Rinse an 8 cup mold and fill with the gelatin mixture. Cover and refrigerate overnight, or at least until set, about 4 hours.
- Unmold the gelatin onto a serving dish and sprinkle with cookie crumbs. Put the rest of the crumbs into a bowl and pass around the table at serving time.
Nutrition Facts : Calories 372.1 calories, Carbohydrate 56.1 g, Cholesterol 12.2 mg, Fat 14 g, Fiber 1.1 g, Protein 6.5 g, SaturatedFat 4.7 g, Sodium 280.7 mg, Sugar 16.3 g
NO-BAKE LIME CHIFFON PIE
Get the kids involved in cooking with a fuss-free dessert that keeps the kitchen cool.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h20m
Yield 8
Number Of Ingredients 9
Steps:
- In 1-quart saucepan, place lime juice; sprinkle with gelatin. Let stand 1 minute to soften. Heat over medium heat about 2 minutes, stirring occasionally, until gelatin is dissolved. Remove from heat; cool slightly. Stir in lime peel.
- In medium bowl, mix condensed milk and food colors. Stir in lime juice mixture. Using rubber spatula, fold in all but 1/4 cup of the whipped topping. Spread in pie crust, smoothing top. Cover; refrigerate at least 2 hours or until firm.
- Before serving, garnish pie with remaining 1/4 cup whipped topping and lime slices.
Nutrition Facts : Calories 230, Carbohydrate 37 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 105 mg, Sugar 27 g, TransFat 2 g
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- To prepare the lime filling, combine 1 teaspoon lime rind, 1/4 cup lime juice, and sweetened condensed milk in a small bowl, stirring until blended. Cover and chill 3 hours.
- To prepare cake, coat bottoms of 3 (8-inch) round cake pans with cooking spray (do not coat sides of pans); line bottoms with wax paper. Coat wax paper with cooking spray; dust with 1 tablespoon flour.
- Lightly spoon 2 cups cake flour into dry measuring cups, and level with a knife. Combine 2 cups cake flour, 1 cup sugar, baking powder, and 1/2 teaspoon salt in a large bowl, stirring with a whisk until well combined.
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