LIME CHIFFON DESSERT
"This make-ahead recipe was given to me by an aunt many years ago," writes Joyce Key. "Her recipe called for lemon gelatin, but we like this dessert with more of a bite to it, so we use lime instead. The light fluffy squares are especially great in summer," assures the Snellville, Georgia cook.
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 15 servings.
Number Of Ingredients 10
Steps:
- Combine the first three ingredients; set aside 2 tablespoons for topping. Press remaining crumbs onto the bottom of an ungreased 13-in. x 9-in. dish; set aside. In a small bowl, dissolve gelatin in boiling water; cool. , In a large bowl, beat cream cheese and sugar until smooth. Beat in vanilla. Slowly add gelatin until combined. Fold in whipped topping. Spoon over crust; sprinkle with reserved crumbs. Cover and refrigerate for 3 hours or until set.
Nutrition Facts : Calories 336 calories, Fat 19g fat (14g saturated fat), Cholesterol 39mg cholesterol, Sodium 187mg sodium, Carbohydrate 36g carbohydrate (27g sugars, Fiber 0 fiber), Protein 3g protein.
KEY LIME CHEESECAKE I
My favorite dessert to make has to be cheesecakes. This is just one of many that gets a lot of requests. It is sweet and tangy just like its more familiar cousin, the pie. I usually serve it with whipped cream and lime slices. Enjoy!
Provided by BLUEKAT76
Categories Desserts Cakes Cheesecake Recipes
Yield 12
Number Of Ingredients 8
Steps:
- Combine cookie or graham cracker crumbs with butter or margarine. Press into bottom and partially up sides of 9 inch springform pan. Refrigerate.
- In a large bowl, beat with an electric mixer the cream cheese, sugar, lime peel, and cornstarch until smooth and fluffy. Beat in eggs one at a time, blending just until smooth. Add key lime juice with mixer on low. Finish mixing by hand. Do not over beat, or cake will crack during baking. Pour batter into prepared crust.
- Bake at 300 degrees F (150 degrees C) for 55 to 65 minutes, or until set. To minimize cracking, place a shallow pan half full of hot water on lower rack during baking.
- Turn oven off, and let cheesecake stand in oven 30 minutes with the door open at least 4 inches. Remove from oven. Refrigerate cake overnight, and up to three days.
Nutrition Facts : Calories 381.9 calories, Carbohydrate 28.2 g, Cholesterol 124.1 mg, Fat 27.8 g, Fiber 0.4 g, Protein 6.7 g, SaturatedFat 16.7 g, Sodium 290.1 mg, Sugar 20.4 g
NO-BAKE LIME CHIFFON PIE
Get the kids involved in cooking with a fuss-free dessert that keeps the kitchen cool.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h20m
Yield 8
Number Of Ingredients 9
Steps:
- In 1-quart saucepan, place lime juice; sprinkle with gelatin. Let stand 1 minute to soften. Heat over medium heat about 2 minutes, stirring occasionally, until gelatin is dissolved. Remove from heat; cool slightly. Stir in lime peel.
- In medium bowl, mix condensed milk and food colors. Stir in lime juice mixture. Using rubber spatula, fold in all but 1/4 cup of the whipped topping. Spread in pie crust, smoothing top. Cover; refrigerate at least 2 hours or until firm.
- Before serving, garnish pie with remaining 1/4 cup whipped topping and lime slices.
Nutrition Facts : Calories 230, Carbohydrate 37 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 105 mg, Sugar 27 g, TransFat 2 g
LIME CHIFFON CAKE
The next time you spot lovely little limes at the grocery store, pick some up and make this outstanding cake! A cool, refreshing curd peeks out from every tender slice.-Redawna Kalynchuk, Sexsmith, Alberta
Provided by Taste of Home
Categories Desserts
Time 2h
Yield 12 servings.
Number Of Ingredients 20
Steps:
- Let eggs stand at room temperature for 30 minutes., In a large bowl, combine the flour, sugar, baking powder and salt. In another bowl, whisk the egg yolks, water, oil, lime juice, lime zest and vanilla. Add to dry ingredients; beat until well blended. In another bowl, beat egg whites and cream of tartar until stiff peaks form; fold into batter., Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on the lowest oven rack at 325° for 45-50 minutes or until cake springs back when lightly touched. Immediately invert pan; cool completely, about 1 hour. Run a knife around sides and center tube of pan; set aside., For lime curd, in a small heavy saucepan over medium heat, whisk the eggs, sugar, lime juice, zest and salt until blended. Add butter; cook, whisking constantly, until mixture is thickened and coats the back of a spoon. Transfer to a small bowl; cool for 10 minutes. Cover and refrigerate until chilled., In a small bowl, beat cream until stiff peaks form; fold in 1-1/2 cups curd., Cut cake horizontally into two layers. Place bottom layer on a serving plate; spread with remaining curd. Top with remaining cake layer; spread whipped cream over top and sides of cake. Garnish with lime zest.
Nutrition Facts : Calories 600 calories, Fat 33g fat (14g saturated fat), Cholesterol 255mg cholesterol, Sodium 353mg sodium, Carbohydrate 71g carbohydrate (55g sugars, Fiber 1g fiber), Protein 8g protein.
KELLY'S LIME CHIFFON CHEESECAKE DESSERT
I've been making this easy dessert for more than 20 years. I love it just as much now, as the first time I made it! You can make it with lemon or orange jello, too.
Provided by Wildflour
Categories Cheesecake
Time 25m
Yield 10-12 serving(s)
Number Of Ingredients 12
Steps:
- Mix crust ingredients, save aside 2 tablespoons.
- Press rest on bottom of 13x9 greased glass dish or pan.
- Dissolve jell-o in boiling water, cool.
- In mixing bowl, beat cream cheese and sugar.
- Beat in vanilla,.
- Slowly beat in jell-o.
- Beat/fold in Cool Whip.
- Beat in 3-4 drops green food coloring.
- Spoon over crust, smooth top.
- Sprinkle with reserved crumbs.
- Chill til set, 3 hours or overnight.
- Serve topped with more Cool Whip and a maraschino cherry.
LIME CHIFFON CHEESECAKE DESSERT
I've been making this easy dessert for more than 20 years. I love it just as much now, as the first time I made it! Cool and so, so creamy!! Great for potlucks, picnics and even company! Goes really well with a spicy meal, chili or stew! (Old photo by me)
Provided by Kelly Williams @WildfloursCottageKitchen
Categories Fruit Desserts
Number Of Ingredients 14
Steps:
- Mix crust ingredients, save aside 2 tablespoons. Press rest on bottom of 13x9 greased glass dish or pan. Dissolve jell-o in boiling water, cool. In mixing bowl, beat cream cheese and sugar. Beat in vanilla, slowly beat in jell-o. Stir/fold in Cool Whip. Stir in 3-4 drops green food coloring. Spoon over crust, smooth top. Sprinkle with reserved crumbs. Chill til set, 3 hours or overnight. Serve topped with more Cool Whip and a maraschino cherry if desired.
LIME KISSED CHEESECAKE
This cheesecake will steal the limelight at a summer party! This cake looks beautiful garnished with a stem of featherleaf fern.
Provided by JJOHN32
Categories Desserts Cakes Cheesecake Recipes
Time P1DT2h50m
Yield 12
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Combine 1 cup sifted flour, 1/4 cup white sugar, and butter with a pastry blender to make coarse crumbs. With a fork, mix in the lime peel, egg yolk, and 1 teaspoon lime juice. Dough will have a paste-like consistency. Cover the bottom and sides of a 9-inch springform pan with the crust mixture. Bake in preheated oven until slightly brown, about 6 to 8 minutes. Remove from oven and set aside.
- Increase oven temperature to 450 degrees F (230 degrees C).
- In a large bowl, combine the cream cheese, 1 1/2 cups white sugar, and 1/2 cup flour; beat until smooth. Blend in eggs one at a time, mixing until fully incorporated before adding the next egg. Mix in 1 cup lime juice, vanilla extract, and salt. Beat until smooth. Pour filling into prepared crust.
- Bake in preheated oven for 12 minutes. Reduce heat to 300 degrees F (150 degrees C). Bake until center of the cheesecake doesn't wiggle when the pan is gently shaken, about 1 hour. Remove cake from oven and cool on wire rack.
- Release spring on the outside rim after 1 hour of cooling time, but do not remove the sides. Loosening the spring will help to prevent the cake from cracking. If you remove the rim, the cake will not hold its shape. Chill the cake several hours before serving. Cake develops better flavor if chilled overnight.
Nutrition Facts : Calories 611.5 calories, Carbohydrate 46.3 g, Cholesterol 233.1 mg, Fat 43.2 g, Fiber 0.7 g, Protein 12.2 g, SaturatedFat 26.3 g, Sodium 561.1 mg, Sugar 30.1 g
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