NO BAKE STRAWBERRY LIME CHEESECAKES
No Bake Strawberry Lime Cheesecakes....Strawberries and lime collide to make a quick and easy no-bake summer dessert great for entertaining!
Provided by Julie Clark
Categories Dessert
Time 3h20m
Number Of Ingredients 10
Steps:
- Line a muffin pan with paper liners.
- Melt the butter and add it with the honey to the graham cracker crumbs. Stir until all the crumbs are moistened.
- Divide the graham crackers between the 12 cupcake liners. Press the crumbs down firmly into the bottom of each liner.
- Beat together the cream cheese, sugar, yogurt, lime juice and lime zest until light and fluffy.
- Divide the cheesecake batter between the 12 cupcake liners on top of the crusts. (I used a cookie scoop to fill the cups.)
- Refrigerate at least 3 hours or overnight.
- When ready to serve, top each cheesecake with a strawberry and ¼ slice of lime.
- Garnish with additional lime zest if desired.
- Serve cold.
Nutrition Facts : Calories 164 kcal, Carbohydrate 25 g, Protein 1 g, Fat 6 g, SaturatedFat 3 g, Cholesterol 14 mg, Sodium 139 mg, Sugar 18 g, ServingSize 1 serving
STRAWBERRY-LIME CURD
Adding lime to a strawberry curd makes it sweet and tangy at the same time. This easy recipe comes together in a few minutes and is great on toast, pancakes, muffins, or even as a dessert topping.
Provided by Yoly
Categories Desserts Fillings Fruit Fillings
Time 25m
Yield 24
Number Of Ingredients 8
Steps:
- Mix strawberry puree, sugar, cornstarch, lime zest, lime juice, and salt in a bowl.
- Melt butter in a saucepan over medium-low heat. Remove from heat and stir in strawberry mixture until well combined. Add egg yolks, stir, and return to heat.
- Cook over low heat, stirring constantly, until strawberry curd coats the back of a spoon and is slightly thickened, 8 to 10 minutes.
Nutrition Facts : Calories 49.6 calories, Carbohydrate 6.2 g, Cholesterol 39.2 mg, Fat 2.7 g, Fiber 0.4 g, Protein 0.6 g, SaturatedFat 1.5 g, Sodium 27.3 mg, Sugar 5.1 g
STRAWBERRY-LIME BARS
Our family loves fresh strawberries, so I look for different ways to use them. This tempting, yummy dessert has sweet strawberries, tart lime and salty pretzels. -Alexandra Barnett, Forest, Virginia
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 2 dozen.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. Place crushed pretzels and 1/4 cup sugar in a small bowl; stir in melted butter. Spread out in an ungreased 15x10x1-in. baking pan. To toast, bake until golden brown, 9-11 minutes. Cool completely., Meanwhile, in a bowl, add boiling water to gelatin; stir 2 minutes to completely dissolve. Gently stir in strawberries. Cool slightly. Refrigerate 30 minutes., In a large bowl, beat cream cheese, lime zest, lime juice, vanilla and remaining sugar until blended. Stir in cooled pretzel mixture. Spread into an ungreased 13x9-in. baking pan. Top with strawberry mixture. Refrigerate, covered, 2 hours or until firm.
Nutrition Facts : Calories 201 calories, Fat 13g fat (7g saturated fat), Cholesterol 36mg cholesterol, Sodium 240mg sodium, Carbohydrate 21g carbohydrate (14g sugars, Fiber 1g fiber), Protein 3g protein.
STRAWBERRY-LIME DESSERT
A creamy lime gelatin and yogurt mixture is topped with a layer of strawberry gelatin and strawberries in this refreshing easy-to-make dessert.
Provided by My Food and Family
Categories Home
Time 3h15m
Yield Makes 10 servings.
Number Of Ingredients 7
Steps:
- Stir 1 cup of the boiling water into dry lime gelatin mix in medium bowl at least 2 min. until completely dissolved. Stir in cold water. Refrigerate 45 min. or until slightly thickened (consistency of unbeaten egg whites). Stir in yogurt with wire whisk until well blended.
- Pour into 2-qt. serving bowl. Refrigerate 15 min. or until gelatin mixture is set but not firm (gelatin should stick to finger when touched and should mound). Stir remaining 1 cup boiling water into dry strawberry gelatin mix in medium bowl at least 2 min. until completely dissolved. Add frozen strawberries; stir until strawberries are separated and gelatin is thickened (spoon drawn through leaves definite impression). Spoon over lime gelatin layer.
- Refrigerate 2 hours or until firm. Top with the whipped topping. Store leftover dessert in refrigerator.
Nutrition Facts : Calories 50, Fat 1 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 85 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g
STRAWBERRY LIME MOUSSE
Provided by Ree Drummond : Food Network
Categories dessert
Time 10m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Put the sweetened condensed milk, strawberries, sugar and lime juice in a blender. Blend until smooth and well mixed. Transfer to a bowl. Using a rubber spatula, fold in the lime zest and thawed frozen whipped topping until thoroughly combined.
- Scoop into 6 pretty glasses and add a vanilla wafer to each serving.
STRAWBERRY-LIME STUFFED CUPCAKES
Provided by Food Network Kitchen
Categories dessert
Time 1h55m
Yield 6 jumbo cupcakes
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F. Line the muffin tin with cupcake liners.
- Whisk the flour, baking powder, and salt together in a medium bowl.
- In another medium bowl, beat the eggs and sugar with an electric mixer until light and foamy, about 2 minutes. While beating, gradually pour in the butter and then the vanilla.
- While mixing slowly, add half the dry ingredients, then add all the milk, and follow with the rest of the dry ingredients. Take care not to over mix the batter. Divide the batter evenly in the prepared tin.
- Bake until a tester inserted in the center of the cakes comes out clean, about 30 minutes. Cool cupcakes on a rack in the tin for 10 minutes, then remove. Cool on the rack completely.
- For icing: Mix the confectioners' sugar and lime zest in a medium bowl. Add the lime juice and mix with an electric mixer to make a firm but pourable icing. (If needed, add up to 1 teaspoon more juice, but take care if the icing is too loose it doesn't set properly.) Add food color to make a pale pastel green icing.
- To assemble: Remove cupcake from its liner. Cut and remove a strawberry (coned) shaped portion of cupcake from the top of each cupcake, leaving about 1/2 to 1-inch of cake in the bottom. Stuff each cake with a strawberry and cover with a little bit of cake. Spoon and spread icing over the top of the cupcakes. Sprinkle with green sanding sugar. Top with small mint leaves or candied leaves.
STRAWBERRY-LIME LAYER CAKE
Fresh strawberries bring fruity flavor and gorgeous color to a lovely layered white cake.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h30m
Yield 12
Number Of Ingredients 7
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Generously spray two 8- or 9-inch round cake pans with baking spray with flour.
- Make cake batter as directed on box--except stir lime peel into batter. Pour batter into pans. Bake and cool as directed on box for 8- or 9-inch rounds.
- Reserve 3 whole strawberries for garnish. Cut remaining strawberries into thin slices. Finely chop enough of the sliced strawberries to equal 1/2 cup.
- In medium bowl, beat butter with electric mixer on low speed about 30 seconds to soften, then beat on high speed until fluffy. Add chopped strawberries and powdered sugar; beat on low speed until sugar has been incorporated. Increase speed to medium; beat until frosting is fluffy. Divide frosting into fourths.
- With long, sharp knife, split each cooled cake layer horizontally in half. Place 1 layer, cut side up, on serving plate. Spread with one-fourth of the frosting; top with half of the sliced strawberries. Add second layer, cut side down. Spread with one-fourth of the frosting. Add third layer, cut side up. Spread with one-fourth of the frosting; top with remaining sliced strawberries. Add remaining cake layer, cut side down. Frost top of cake with remaining frosting.
- In medium bowl, beat whipping cream with electric mixer on high speed until stiff peaks form. Frost side of cake with whipped cream. Refrigerate at least 1 hour before serving. Garnish top of cake with whole strawberries just before serving. Store covered in refrigerator.
Nutrition Facts : Calories 530, Carbohydrate 76 g, Cholesterol 50 mg, Fat 4 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 350 mg, Sugar 58 g, TransFat 1/2 g
STRAWBERRY-LIME ICE
Four ingredients and one food-processor--that's all you need for this elegant, refreshing dessert.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 6h20m
Yield 6
Number Of Ingredients 4
Steps:
- Place half of the strawberries, ice, powdered sugar and lime juice at a time in food processor. Cover and process until smooth. Pour into loaf pan, 9x5x3 inches. Freeze at least 2 hours or until icy.
- Break strawberry mixture into chunks into bowl. Beat with electric mixer on low speed about 2 minutes or until smooth. Pour back into loaf pan. Freeze about 4 hours or until almost firm. Scoop or spoon into dessert dishes. (If mixture becomes too firm to scoop, remove from freezer about 1 hour before serving.)
Nutrition Facts : Calories 50, Carbohydrate 12 g, Cholesterol 0 mg, Fiber 2 g, Protein 1 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 0 mg
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