Lime Kiwi Cloud Recipes

LIME-KIWI CLOUD WITH STRAWBERRY SAUCE

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.

'KEY LIME' CLOUD SQUARES

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.

KIWI-LIME SORBET

Steps:

• Puree all ingredients in processor.
• Process in ice cream maker according to manufacturer's instructions. Transfer to container, cover, and freeze until solid, at least 3 hours. (Can be made 2 days ahead. Let stand at room temperature 30 minutes before serving.)

KIWI-LIME PORK RIBS

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Blend kiwis, sugar, vinegar, lime juice, salt, chili powder, cornstarch, and garlic in a blender until thickened into a sauce.
• Place pork ribs on a baking sheet.
• Drizzle blended kiwi sauce over ribs.
• Loosely cover ribs with a sheet of aluminum foil.
• Cook in preheated oven until tender, about 1 hour.

KIWI LIME QUICK BREAD

Steps:

• Preheat oven 350*.
• In bowl mix flour, sugar,baking powder and baking soda. Set Aside.
• In another bowl, mix eggs, cream cheese, vanilla, vegetable oil. Mix by hand or with mixer.
• Add kiwi fruit and juice, lime zest and lime juice.
• Add dry ingredients to wet ingredients a little at a time.
• Add 1/3 cup water and mix.
• If batter is too stiff to spread, add more water to total to 1/2 cup.
• Note: Depends on the size of the kiwis and the juice.
• Spray Pam in (2) 11 X 8 pans.
• Spread in Pans.
• Bake 20 to 25 minutes until top springs back when gently pressed with finger in the middle of the pan.
• Cool before serving. Cover top with plastic or foil.
• I freeze one pan, double wrapped and then freezer sacked.
• Flavor intensifies if refrigerated and served the next day.
• Note: You may use a 9 X13 pan but the bread will be higher and you will have to cook at least 10 minutes longer.

LIME FOOL WITH STRAWBERRIES AND KIWI

Steps:

• Bring first 3 ingredients to simmer in heavy small saucepan. Reduce heat to low. Add chocolate and stir until melted and smooth. Pour into medium bowl. Refrigerate until cool but not set, stirring occasionally, about 25 minutes.
• Beat 3/4 cup chilled cream in another medium bowl to soft peaks. Add sugar and beat until stiff. Fold cream into white chocolate mixture.
• Place scant 1/4 cup sliced berries in each of four 8- to 10-ounce wineglasses. Press 3 kiwi slices against sides of each glass. Spoon 1/3 cup cream mixture into each glass. Spoon scant 1/4 cup sliced berries in center of each, pressing into center so berries do not show at sides of glasses. Spoon remaining cream over; smooth tops. Cover and chill at least 2 and up to 6 hours.
• To serve, using small knife, make lengthwise cuts in whole strawberries without cutting through stem ends. Fan 1 strawberry atop each dessert. Attach lime slice to rim of each glass.