Lime Kiwi Cloud With Strawberry Sauce Recipes

LIME-KIWI CLOUD WITH STRAWBERRY SAUCE

Lime-Kiwi Cloud with Strawberry Sauce image

Layered yogurt, whipped topping and angel food cake create a dreamy dessert topped with strawberries.

Provided by By Betty Crocker Kitchens

Categories Dessert

Time 3h30m

Yield 15

Number Of Ingredients 8

Ingredients

1 large angel food cake, cut into 1-inch cubes (about 12 cups)
2 containers (6 oz each) Yoplait® Thick & Creamy vanilla yogurt
2 teaspoons grated lime peel
1/4 cup fresh lime juice (2 medium)
1 container (8 oz) Cool Whip lite frozen whipped topping, thawed
6 kiwifruit, peeled, sliced
2 packages (10 oz each) frozen strawberries in syrup, thawed
2 teaspoons cornstarch

Steps:

In ungreased 13x9-inch (3-quart) glass baking dish, arrange half of cake cubes.
In large bowl, mix yogurt, lime peel and lime juice until well blended. Gently stir in whipped topping.
Spoon half of mixture over cake cubes in baking dish; press down to smooth layer. Arrange kiwifruit slices over mixture. Repeat cake and yogurt layers; press down. Cover; refrigerate until set, at least 3 hours.
Meanwhile, drain strawberries, reserving liquid in 2-quart saucepan; set strawberries aside. Stir cornstarch into liquid until well blended. Heat to boiling over medium heat, stirring constantly. Remove from heat; cool 15 minutes. Stir in strawberries. Refrigerate until chilled, at least 30 minutes.
To serve, cut dessert into squares; place on individual dessert plates. Spoon sauce over each serving. Store in refrigerator.

Nutrition Facts : Calories 190, Carbohydrate 35 g, Cholesterol 0 mg, Fat 1/2, Fiber 2 g, Protein 3 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 190 mg, Sugar 31 g

STRAWBERRY KIWI TART

Strawberry Kiwi Tart image

When fresh fruit just isn't enough, add a sweet cookie crust. Voilà! It's a special-occasion dessert!

Provided by By Betty Crocker Kitchens

Categories Dessert

Time 2h2m

Yield 6

Number Of Ingredients 8

Ingredients

1 1/4 cups Original Bisquick™ mix
1/4 cup sugar
1/4 cup firm butter or margarine, softened
1/4 cup apricot jam
1 pint (2 cups) strawberries, sliced
2 kiwifruit, peeled and sliced or 3/4 cup seedless green grapes, sliced
1/4 cup apple jelly
Whipped cream, if desired

Steps:

Heat oven to 400°F. Mix Bisquick and sugar in medium bowl. Cut in butter, using pastry blender or crisscrossing 2 knives, until mixture looks like coarse cornmeal.
Press mixture in bottom of ungreased springform pan, 9x3 inches. Bake 9 to 12 minutes or until light brown. Cool 30 minutes. Remove side of pan.
Heat apricot jam to boiling; immediately pour over crust, spreading evenly. Arrange strawberries and kiwifruit on top. Heat apple jelly to boiling; brush or spoon carefully over fruit. Refrigerate at least 1 hour. Cut into wedges. Serve with whipped cream.

Nutrition Facts : Calories 305, Carbohydrate 49 g, Cholesterol 20 mg, Fat 2, Fiber 3 g, Protein 2 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 420 mg

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2015-05-07 Step 2. In large bowl, mix yogurt, lime peel and lime juice until well blended. Gently stir in whipped topping. Step 3. Spoon half of mixture over cake cubes in baking dish; press …
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Step 1 In ungreased 13x9-inch (3-quart) glass baking dish, arrange half of cake cubes. Step 2 In large bowl, mix yogurt, lime peel and lime juice until well blended. Gently stir in whipped topping. Step 3 Spoon half of mixture over cake cubes in baking dish; press down to smooth layer. Arrange kiwifruit slices over mixture. Repeat cake and yogurt layers; press down. Cover; refrigerate until set, at least 3 hours.
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