Key Lime Yogurt Bars Food

KEY LIME BARS

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.

KEY LIME TRIFLE

Steps:

• Heat oven to 350°F (or 325°F for dark or nonstick pan). Mix, bake and cool cake as directed on cake mix box using 13x9-inch pan. Cut cooled cake into about 3/4-inch pieces; set aside.
• In large bowl, beat condensed milk and lime juice with whisk until well combined. In chilled medium bowl, beat whipping cream with electric mixer on high speed until medium to stiff peaks form. Using rubber spatula, gently fold whipped cream into condensed milk-lime mixture until smooth. Cover; refrigerate until needed.
• Using food processor, process granola bars until ground.
• Gently stir lime peel into whipped topping (do not overmix). Set aside.
• In 3-quart glass trifle bowl, spoon layer of lime-cream mixture. Follow with layers of ground granola bars, chopped white chocolate and cake pieces. Repeat layers, leaving room for final layer of whipped topping. If desired, garnish with additional ground granola bar and Key lime slices. Cover; refrigerate at least 1 hour before serving.

KEY LIME BARS

Steps:

• Preheat oven to 350F degrees.
• Mix together 1 1/4 cups flour, graham cracker crumbs, butter and confectioners sugar to form a soft dough.
• Press the dough into an ungreased 13x9x2 inch baking pan and bake until lightly browned, about 20 to 25 minutes.
• While the crust is baking, beat together the sugar, lime juice, remaining 1/4 cup flour, eggs, and lime peel until well mixed.
• Pour over the hot crust and return the pan to the oven.
• Bake until set, around 20 minutes or so.
• Cool on a wire rack and then cut into bars.
• Dust with confectioners sugar.
• These freeze well.

KEY LIME YOGURT BARS

Steps:

• Spray an 8x8-inch square pan with vegetable cooking spray. Set aside. Crush graham crackers, reserving 2 tablespoons. Combine graham cracker crumbs, 1/4 cup Splenda Granular, cinnamon and margarine, mixing well. Firmly, press mixture evenly on bottom of prepared pan; set aside.
• Combine 1-1/2 cups Splenda and lime juice in a heavy saucepan. Bring mixture to a boil. Reduce heat and cook about 5 minutes or until mixture is reduced by half. Set aside to cool.
• Stir yogurt into Splenda and lime mixture; fold in whipped topping. Spoon mixture over graham cracker crust; sprinkle with reserved graham cracker crumbs. Cover and freeze at least 4 hours or until firm. Let stand at room temperature 10 minutes before cutting into bars.

KEY LIME YOGURT BARS (SPLENDA)

Steps:

• Spray an 8" X 8" baking dish with cooking spray.
• Crush graham crackers (reserving 2 tablespoons).
• Combine crumbs with 1/4 cup Splenda, cinnamon and margarine, mixing well.
• Press mixture onto bottom of baking dish.
• Combine 1 1/2 cups Splenda and lime juice in a heavy saucepan and bring mixture to a boil.
• Reduce heat and cook about 5 minutes or until the mixture is reduced by half.
• Remove from heat and cool.
• Stir yogurt into saucepan and fold in whipped topping.
• Spoon mixture over graham cracker crust and sprinkle with reserved crumbs.
• Cover and freeze at least 4 hours or until firm.
• Let stand at room temperature before cutting.