Lime Kiwi Cloud Food

LIME-KIWI CLOUD WITH STRAWBERRY SAUCE

Steps:

• In ungreased 13x9-inch (3-quart) glass baking dish, arrange half of cake cubes.
• In large bowl, mix yogurt, lime peel and lime juice until well blended. Gently stir in whipped topping.
• Spoon half of mixture over cake cubes in baking dish; press down to smooth layer. Arrange kiwifruit slices over mixture. Repeat cake and yogurt layers; press down. Cover; refrigerate until set, at least 3 hours.
• Meanwhile, drain strawberries, reserving liquid in 2-quart saucepan; set strawberries aside. Stir cornstarch into liquid until well blended. Heat to boiling over medium heat, stirring constantly. Remove from heat; cool 15 minutes. Stir in strawberries. Refrigerate until chilled, at least 30 minutes.
• To serve, cut dessert into squares; place on individual dessert plates. Spoon sauce over each serving. Store in refrigerator.

KIWI LIME QUICK BREAD

Steps:

• Preheat oven 350*.
• In bowl mix flour, sugar,baking powder and baking soda. Set Aside.
• In another bowl, mix eggs, cream cheese, vanilla, vegetable oil. Mix by hand or with mixer.
• Add kiwi fruit and juice, lime zest and lime juice.
• Add dry ingredients to wet ingredients a little at a time.
• Add 1/3 cup water and mix.
• If batter is too stiff to spread, add more water to total to 1/2 cup.
• Note: Depends on the size of the kiwis and the juice.
• Spray Pam in (2) 11 X 8 pans.
• Spread in Pans.
• Bake 20 to 25 minutes until top springs back when gently pressed with finger in the middle of the pan.
• Cool before serving. Cover top with plastic or foil.
• I freeze one pan, double wrapped and then freezer sacked.
• Flavor intensifies if refrigerated and served the next day.
• Note: You may use a 9 X13 pan but the bread will be higher and you will have to cook at least 10 minutes longer.

KIWI & LIME JAM

Steps:

• Peel the kiwi fruit, cut into quarters and then chop roughly.
• In a medium saucepan, heat the kiwi fruit and sugar over a low heat.
• Simmer gently until the sugar dissolves stirring occasionally. Add the lime juice and zest.
• Once the sugar has dissolved turn the heat up and bring the mixture to a rapid boil for about 10 minutes. Stir frequently and be sure not to let the mixture burn.
• Spoon jam into a sterilized, air-tight jar and refrigerate. The jam can be kept up to a month.
• Spread jam on hot buttered toast and serve with a cup of tea.