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
'KEY LIME' CLOUD SQUARES
Find yourself on Cloud Nine with these 'Key Lime' Cloud Squares! The fluffy texture of these 'Key Lime' Cloud Squares will send you to dessert heaven.
Provided by My Food and Family
Categories Recipes
Time 6h20m
Yield 16 servings
Number Of Ingredients 9
Steps:
- Reserve 1 Tbsp. graham crumbs. Mix remaining crumbs with butter; press onto bottom of plastic wrap-lined 9-inch square pan. Refrigerate until ready to use.
- Add boiling water to gelatin mix in small bowl; stir 2 min. until completely dissolved. Add ice; stir 2 min. or until thickened. Remove any unmelted ice. Beat cream cheese in medium bowl until creamy. Gradually beat in milk, then lime juice. Add gelatin; mix well. Whisk in 1 cup COOL WHIP. Pour over crust.
- Refrigerate 6 hours or until firm. Cover with remaining COOL WHIP just before serving; sprinkle with reserved graham crumbs. Use plastic wrap handles to remove dessert from pan before cutting into squares.
Nutrition Facts : Calories 240, Fat 12 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 35 mg, Sodium 190 mg, Carbohydrate 28 g, Fiber 0 g, Sugar 23 g, Protein 4 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
LIME CHIFFON SQUARES
Make and share this Lime Chiffon Squares recipe from Food.com.
Provided by Charlotte J
Categories Bar Cookie
Time 15m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- In small bowl, combine wafer crumbs and butter; press firmly on bottom of 9-inch square pan or 12 X 7-inch baking dish.
- In large bowl, dissolve gelatin in water; stir in condensed milk, pinapple and lime juice.
- Fold in marshmallows and whipped cream.
- Pour into prepared pan.
- Chill 2 hours or until set.
- Garnish as desired.
- Store leftovers covered in refrigerator.
Nutrition Facts : Calories 445.9, Fat 20.9, SaturatedFat 11, Cholesterol 52, Sodium 219.6, Carbohydrate 61.9, Fiber 0.8, Sugar 36.5, Protein 5.2
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.
CHOCOLATE CHIFFON SQUARES
This is a chocolate lovers dream. Chocolate cake squares poured with chocolate and sprinkled with nuts.
Provided by Gerry Meyer
Categories Desserts Chocolate Dessert Recipes
Yield 24
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 x15 inch jellyroll pan.
- In a medium bowl, cream together the sugar and butter. Beat in the eggs, one at a time, then stir in the flour. Finally, stir in the chocolate syrup until well blended. Spread evenly into the prepared pan.
- Bake for 25 to 30 minutes in the preheated oven. While the cake is baking, you should prepare the icing.
- In a medium saucepan, combine the sugar, evaporated milk, and butter. Bring to a boil over medium heat, stirring occasionally. Boil for 1 minute. Remove from the heat and stir in the chocolate chips until mixture is smooth and chips are melted. When the cake comes out of the oven pour the hot icing over the hot cake. Sprinkle the nuts over the top. When cake is cool, cut into 2 inch squares.
Nutrition Facts : Calories 269.2 calories, Carbohydrate 39.9 g, Cholesterol 52.3 mg, Fat 11.7 g, Fiber 1 g, Protein 2.8 g, SaturatedFat 6.2 g, Sodium 83.8 mg, Sugar 32.5 g
LIME SQUARES
Make and share this Lime Squares recipe from Food.com.
Provided by Theresa Thunderbird
Categories Bar Cookie
Time 1h5m
Yield 4 dozen
Number Of Ingredients 11
Steps:
- Heat oven to 350°F.
- Mix flour, margarine and powdered sugar.
- Press into ungreased 8x8x2 or 9x9x2 inch baking pan, building up 1/2 inch edges.
- Bake 20 minutes.
- Beat remaining ingredients unil light and fluffy,about 3 minutes,pour over baked layer.
- Bake until no indentation remains when touched in the center, about 25 minutes.
- Cool and then sprinkle with powdered sugar.
- Cut into 1 inch squares.
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.
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