Lime Delight Food

KEY LIME DELIGHT

Steps:

• Mix gelatin with boiling water; add 1 teaspoons lime juice. Stir well (2 minutes).
• Refrigerate 30 minutes (this is important to prevent separation).
• After refrigerating, mix 1 cup sour cream into gelatin, using an electric mixer. Pour into 6 serving dishes. Refrigerate 2 hours.
• For the topping: Mix 1 cup sour cream, 1 teaspoons lime juice and sugar substitute.
• After the gelatin has set, spoon sour cream mixture on top. Refrigerate or serve.

LIME DELIGHT

Steps:

• In a small saucepan, bring pineapple to a boil over medium heat. Remove from the heat; stir in gelatin until dissolved. Chill until slightly thickened, about 30 minutes. Stir in cottage cheese and whipped topping. Cover and refrigerate until thickened.

KEY LIME DELIGHT PIE

Steps:

• Preheat the oven to 425 degrees F.
• Crust:
• Sift the flour into a mixing bowl and using pastry blender to, "cut in the fat", and blend in the chilled butter until it resembles coarse meal. Add the sugar, egg yolks, salt, and water. Mix to a soft dough. Roll out the pastry on a lightly floured surface and use to line a deep 9-inch pie pan or 8 1/2-inch fluted flan pan sprayed with cooking spray. Prick the pastry bottom and chill. Trim off any excess pastry from around the edge of the pastry shell. Line the pastry shell with parchment and baking beans or beads. Bake the shell for 10 minutes. Remove the paper and beans/beads and return to the oven for 10 more minutes. Cool.
• Filling Preparation:
• Lower the oven temperature to 350 degrees F. Make the filling by beating the egg yolks in a large bowl until light and creamy. Beat in the condensed milk. Add the lime zest and juice. Mix well and continue to beat until the mixture is thick. Beat egg whites until they form stiff peaks. Slowly add the sugar just until combined. Fold into the lime mixture.
• Pour the lime filling into the baked crust. Bake for 20 to 25 minutes, or until filling is set and begins to brown. Remove and cool. Chill in refrigerator.
• Topping Preparation:
• Before serving, whip the heavy cream, confectioners' sugar, and vanilla extract. Spoon or fill pastry bag to decorate edge of pie with whipped cream. Cut the lime slices from the center to the edge and twist. Arrange the lime slices between puffs of whipped cream. Lightly sprinkle lime zest and delicately, place mint leaves to accent the pie.

LIME DELIGHT

Steps:

• Dissolve jello in 1 cup hot water and pour into blender. Put blender on medium speed and add 1 cube of cream cheese at a time; blend until smooth.
• Refrigerate until set (NOT FIRM).
• Whip cream and add to jello along with the pineapple; mix well. Pour into mold and refrigerate.

LEMON DELIGHT

Steps:

• Preheat oven to 350 degrees F (175 degrees C). In a 7x11 inch baking dish, combine flour, melted butter and half of pecans. Spread mixture evenly and bake 25 minutes, or until golden brown. Let cool completely.
• In medium bowl, cream together cream cheese and confectioners' sugar until smooth. Spread over cooled crust. Chill 30 minutes in refrigerator.
• Spread lemon pie filling over chilled dessert. Spread whipped topping over lemon filling, and top with remaining pecans. Refrigerate until serving.

PINEAPPLE LIME DELIGHT

Steps:

• In bowl, add the water to the Jell-O and mix. Add the softened cream cheese and mix well. Pour into bowl you will be serving in.
• Put in refrigerator till it starts to gel and then add drained pineapples and pecans; mix all together.
• Put in refrigerator again till firmly set. If putting onto plate to serve, can dip bowl in warm water to loosen sides and then tip over and place on plate.