Summer Fruits With Lime Cooler Recipes

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LAYERED SUMMER FRUITS WITH CREAMY LIME DRESSING



Layered Summer Fruits with Creamy Lime Dressing image

Cater to a crowd with ease by serving this lovely and luscious salad.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 40m

Yield 24

Number Of Ingredients 10

1 package (8 oz) cream cheese, softened
1/2 cup frozen limeade concentrate, thawed
1/4 cup powdered sugar
1 cup whipping cream, whipped
3 cups cut-up cantaloupe
1 quart strawberries, quartered
2 ripe medium mangoes, seed removed, peeled and cut up
2 cups blueberries
2 cups cut-up honeydew melon
Mint leaves, if desired

Steps:

  • In medium bowl, beat cream cheese, limeade concentrate and powdered sugar with electric mixer on medium-high speed about 3 minutes or until smooth. Fold in whipped cream. Set aside.
  • In 3-quart trifle bowl, layer cantaloupe and strawberries. Spread half the cream cheese mixture over the strawberries. Layer mangoes, blueberries and honeydew over cream cheese mixture. Spread remaining cream cheese mixture on top. Garnish with mint leaves.
  • Serve immediately, or cover and refrigerate up to 2 hours before serving.

Nutrition Facts : Calories 130, Carbohydrate 15 g, Cholesterol 20 mg, Fat 1 1/2, Fiber 1 g, Protein 1 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 40 mg, Sugar 12 g, TransFat 0 g

SUMMER COOLERS



Summer Coolers image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 4h10m

Yield 8 servings

Number Of Ingredients 5

2 pounds watermelon, peeled, seeded and cubed
8 ounces strawberries, hulled
6 ounces raspberries
1/2 cup sugar
1/4 cup fresh lime juice (from about 2 limes)

Steps:

  • Add the watermelon, strawberries, raspberries, sugar and lime juice to a blender and blend to a fine puree. Divide the mixture among eight 8-ounce freezer-safe pots/containers with plastic lids. Freeze for 4 hours to rock solid, 3 hours if you want them a little slushy.

LIME COOLERS



Lime Coolers image

Provided by Food Network Kitchen

Categories     dessert

Number Of Ingredients 0

Steps:

  • Make Classic Sugar Cookies with lime zest instead of orange. Whisk 1 1/2 cups confectioners' sugar, 2 tablespoons green decorating sugar and 3 tablespoons lime juice, then spread over finished cookies.

FROZEN LIME TORTE WITH SUMMER FRUIT



Frozen Lime Torte with Summer Fruit image

Categories     Cake     Berry     Chocolate     Citrus     Egg     Nut     Dessert     Bake     Freeze/Chill     Summer     Bon Appétit

Yield Serves 18 to 20

Number Of Ingredients 24

Nut Crust
2 cups walnuts, toasted
2 cups almonds, toasted
2/3 cup firmly packed brown sugar
1 teaspoon grated lime peel
6 tablespoons (3/4 stick) butter, melted
Lime Filling
1 1/3 cups sugar
3/4 cup whole milk
8 large egg yolks
2/3 cup fresh lime juice
2 1/2 teaspoons grated lime peel
6 ounces imported white chocolate (such as Lindt), finely chopped
4 cups chilled whipping cream
Blackberry Sauce
2 16-ounce packages frozen blackberries, thawed
1 1/3 cups raspberry juice or other berry juice blend
3/4 cup sugar
Assembly
1 cup chilled whipping cream
2 tablespoons sugar
3 cups assorted fruit (such as raspberries, blueberries, blackberries, strawberries, sliced peeled mango, pineapple, kiwifruit and peaches)
Fresh mint leaves
Additional assorted fruit

Steps:

  • For Nut crust:
  • Finely chop first 4 ingredients in processor, using on/off turns. Add butter and blend until moist crumbs form. Transfer 3 1/2 cups nut mixture to 10-inch-diameter springform pan with 2 1/2-inch-high sides; transfer remaining nut mixture to 6-inch-diameter springform pan with 2 1/2-inch-high sides. Using plastic wrap as aid, press crumbs firmly up sides, then over bottom of each pan, covering completely. Freeze.
  • For Lime Filling:
  • Combine first 5 ingredients in medium metal bowl. Place bowl over saucepan of simmering water (do not allow bottom of bowl to touch water). Whisk constantly until candy thermometer registers 170°F, about 5 minutes. Remove bowl from over water. Add white chocolate and whisk until melted and smooth. Freeze lime mixture until cold and thickened, whisking occasionally, about 45 minutes.
  • Beat cream in large bowl until stiff. Pour lime mixture over whipped cream; using rubber spatula, fold lime mixture and cream together. Divide between crust. Cover and freeze overnight.
  • For Blackberry Sauce:
  • Bring all ingredients to boil in heavy medium saucepan, stirring frequently. Cool slightly. Puree mixture in batches in processor. Strain through sieve set over bowl, pressing on solids. Chill until cold. (Can be made 1 day ahead.)
  • For Assembly:
  • Using electric mixer, beat cream and sugar in large bowl until peaks form. Run sharp knife around pan sides to loosen torte tiers. Release pan sides. Center 6-inch tier on its pan bottom atop 10-inch tier. Spread whipped cream over sides (not tops) of tiers, covering crusts completely. Freeze until firm, about 30 minutes. (Can be prepared 2 days ahead. Wrap in plastic; keep frozen.)
  • Transfer tiered torte to platter. Mound fruit decoratively atop torte. Garnish with mint. To serve, slide spatula under 6-inch tier and transfer to work surface. Cut tiers into wedges. Serve with sauce and additional fruit.

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