SMART-CHOICE "KEY LIME" CLOUD SQUARES
Fans of key lime pie will jump for joy when they try these dessert squares, made with sugar-free JELL-O, low-fat sweetened condensed milk and lime juice.
Provided by My Food and Family
Categories Home
Time 6h20m
Yield Makes 16 servings.
Number Of Ingredients 9
Steps:
- Line 9-inch square pan with plastic wrap, with ends of wrap extending over sides. Reserve 1 Tbsp. graham crumbs. Mix remaining crumbs with butter; press onto bottom of prepared 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 Neufchatel 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 crumbs. Use plastic wrap handles to remove dessert from pan before cutting into squares.
Nutrition Facts : Calories 200, Fat 9 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 20 mg, Sodium 180 mg, Carbohydrate 25 g, Fiber 0 g, Sugar 19 g, Protein 4 g
"KEY LIME" CLOUD SQUARES
Provided by Christi Johnstone
Time 6h20m
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.
KEY LIME BARS
I love key lime pie, but some people are reluctant to take a whole slice of pie. These bars give just the right taste of key lime and freeze well, so I can keep a stash for when I need a tart treat. -Kristine Staton, Broomfield, Colorado
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 3 dozen.
Number Of Ingredients 16
Steps:
- Preheat oven to 350°. In a food processor, combine flour, wafers, confectioners' sugar and pecans; cover and process until nuts are fine. Add butter; cover and pulse until crumbly., Press into an ungreased 13x9-in. baking dish. Bake 15-18 minutes or until lightly browned. Cool on a wire rack., In a small bowl, beat cream cheese, sugar, milk and vanilla until blended; spread over crust to edges of pan. In another small bowl, combine sugar and flour; whisk in eggs and lime juice. Gently pour over cream cheese layer., Bake 20-25 minutes longer or until filling is set. Cool on a wire rack. Refrigerate 1 hour or until chilled. Cut into bars. Just before serving, sprinkle with additional confectioners' sugar.
Nutrition Facts : Calories 153 calories, Fat 8g fat (4g saturated fat), Cholesterol 41mg cholesterol, Sodium 63mg sodium, Carbohydrate 18g carbohydrate (13g sugars, Fiber 0 fiber), Protein 2g protein.
KEY LIME BARS
This recipe is based on the famous Key lime pie from Joe's Stone Crab restaurant in Miami Beach. If you can't find Key limes, use regular fresh lime juice.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 16
Number Of Ingredients 9
Steps:
- Make crust: Preheat oven to 350 degrees. Stir together graham cracker crumbs, sugar, and butter in a small bowl. Press evenly onto bottom of an 8-inch square glass baking dish. Bake until dry and golden brown, about 10 minutes. Let cool completely on a wire rack. (Leave oven on.)
- Make filling: Put egg yolks and lime zest in the bowl of an electric mixer fitted with the whisk attachment. Mix on high speed until very thick, about 5 minutes. Reduce speed to medium. Add condensed milk in a slow, steady stream, mixing constantly. Raise speed to high; mix until thick, about 3 minutes. Reduce speed to low. Add lime juice; mix until just combined.
- Spread filling evenly over crust using a spatula. Bake, rotating dish halfway through, until filling is just set, about 10 minutes. Let cool completely on a wire rack. Refrigerate at least 4 hours (or overnight).
- Cut into 2-by-2-inch bars. Put cream in the clean bowl of an electric mixer fitted with the clean whisk attachment. Mix on medium-high speed until stiff peaks form. Garnish bars with whipped cream and a slice of lime.
JELLO "KEY LIME" CLOUD SQUARES
Make and share this Jello "Key Lime" Cloud Squares recipe from Food.com.
Provided by etersch
Categories Dessert
Time 6h50m
Yield 16 serving(s)
Number Of Ingredients 9
Steps:
- RESERVE 1 tablespoons 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 minute until completely dissolved. Add ice; stir 2 minute 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 crumbs. Use plastic wrap to remove dessert from pan before cutting into squares.
Nutrition Facts : Calories 227.3, Fat 11.8, SaturatedFat 7.1, Cholesterol 31.9, Sodium 168.3, Carbohydrate 27.4, Fiber 0.2, Sugar 23.1, Protein 4.1
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