MOTHER'S WHIPPED LIME DESSERT
Mother made this often this during WW II when sugar was rationed. You can use any flavor gelatin (I personally like the green lime). It is a light sweet especially good after a heavy meal or during warm weather.
Provided by Cookn Gma
Categories Desserts Specialty Dessert Recipes Dessert Salad Recipes Jell-O® Salad
Time 4h10m
Yield 6
Number Of Ingredients 4
Steps:
- In a medium bowl, whisk together the gelatin and boiling water until dissolved. Refrigerate until thickened to the consistency of egg whites, about 1 hour.
- When the gelatin is thick, whip the evaporated milk in a chilled bowl with chilled beaters until thick enough to form peaks like whipped cream. Fold the whipped milk into the gelatin. Rinse an 8 cup mold and fill with the gelatin mixture. Cover and refrigerate overnight, or at least until set, about 4 hours.
- Unmold the gelatin onto a serving dish and sprinkle with cookie crumbs. Put the rest of the crumbs into a bowl and pass around the table at serving time.
Nutrition Facts : Calories 372.1 calories, Carbohydrate 56.1 g, Cholesterol 12.2 mg, Fat 14 g, Fiber 1.1 g, Protein 6.5 g, SaturatedFat 4.7 g, Sodium 280.7 mg, Sugar 16.3 g
COOL AND CREAMY KEY LIME DESSERT
A nutty crust complements the cool and creamy citrus filling in this marvelous, make-ahead dessert.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h55m
Yield 9
Number Of Ingredients 9
Steps:
- Heat oven to 350°F. Place flour in medium bowl. Cut in butter, using pastry blender (or pulling 2 table knives through flour in opposite directions), until evenly mixed. Stir in walnuts and 1 teaspoon lime peel. Press evenly in bottom of ungreased 9-inch square pan.
- Bake about 15 minutes or until light brown. Cool completely, about 30 minutes.
- In medium bowl, mix condensed milk, lime juice and 2 teaspoons lime peel; set aside. In chilled large bowl, beat whipping cream and food color with electric mixer on high speed until stiff.
- Fold lime mixture into whipped cream just until blended. Pour over crust. Cover; refrigerate at least 2 hours until chilled but no longer than 48 hours. Store covered in refrigerator.
Nutrition Facts : Calories 490, Carbohydrate 38 g, Cholesterol 100 mg, Fat 7, Fiber 0 g, Protein 7 g, SaturatedFat 20 g, ServingSize 1 Serving, Sodium 150 mg, Sugar 25 g, TransFat 1 g
SIMPLE LIME MOUSSE
Simple Lime Mousse is the perfect pairing of zesty lime and fluffy whipped cream. "It's light and refreshing, especially after a meal that's left your taste buds tingling," assures field editor Shirley Glaab of Hattiesburg, Mississippi.
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a large bowl, beat cream until it begins to thicken. Add the sugar, lime juice, zest and vanilla; beat until stiff peaks form. Spoon into dessert dishes. Garnish with lime and mint if desired.
Nutrition Facts : Calories 259 calories, Fat 22g fat (14g saturated fat), Cholesterol 82mg cholesterol, Sodium 23mg sodium, Carbohydrate 15g carbohydrate (14g sugars, Fiber 0 fiber), Protein 1g protein.
BLUEBERRY SHORTCAKES WITH COCONUT-LIME WHIPPED CREAM
Provided by Food Network Kitchen
Time 1h50m
Yield 6 servings
Number Of Ingredients 17
Steps:
- Make the shortcakes: Line a baking sheet with parchment paper. Pulse the flour, sugar, baking powder and salt in a food processor until combined. Add the butter; pulse a few times until the mixture resembles coarse meal. Add the heavy cream and vanilla; pulse until the dough just starts to come together. Turn out onto a lightly floured surface; gently pat into a 5-by-7 1/2-inch rectangle.
- Cut out 6 rounds with a 2 1/2-inch-round cutter; place about 2 inches apart on the prepared baking sheet and refrigerate 30 minutes. Preheat the oven to 350 degrees F. Lightly brush the shortcake tops with heavy cream, then sprinkle with sugar and the coconut chips. Bake until golden and the coconut is lightly browned, 17 to 20 minutes. Transfer to a rack to cool.
- Meanwhile, make the blueberry mixture: Toss the blueberries with the sugar, lime juice and salt in a large bowl. Let sit until juicy, at least 30 minutes.
- Just before serving, make the whipped cream: Beat the heavy cream and vanilla in a large bowl with a mixer on medium-high speed just until stiff peaks form, about 2 minutes. Gently fold in the coconut cream and lime zest until just incorporated. (Do not overstir or the mixture will become too loose.)
- Split the shortcakes. Stir the mint into the blueberry mixture and spoon onto the shortcake bottoms. Top with the whipped cream, then the shortcake tops.
AUTHENTIC KEY LIME PIE WITH WHIPPED CREAM
The real deal. This pie is a bit tart and will make you think you're on vacation to Key West, Florida. I was born and raised there so trust me, I know. Yum! Enjoy!
Provided by RoseKitty8
Categories Desserts Pies Custard and Cream Pie Recipes Key Lime Pie Recipes
Time 3h25m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Put melted butter in a large mixing bowl and add graham cracker crumbs, sugar, and salt; mix until combined. Transfer to a 9-inch pie plate and pat with your fingers on the bottom and up the sides to make the crust.
- Bake in the preheated oven until very lightly browned, about 10 minutes. Remove from the oven and let cool while you prepare the filling. Leave the oven on.
- Zest limes until you have 1 1/2 tablespoons for the filling plus some to sprinkle on top of the pie; set aside. Juice all limes; you should have 3/4 cup juice.
- Combine egg yolks and 1 1/2 tablespoons lime zest in a large mixing bowl with an electric mixer until thick. Add condensed milk and mix until thickened, about 3 minutes. Add lime juice and mix until combined. Pour filling into the cooled crust.
- Bake in the oven until filling has risen slightly and is mostly set but still slightly jiggly in the center, about 15 minutes.
- Remove from the oven and let cool for 30 minutes at room temperature. Transfer to the refrigerator and let cool for at least 2 more hours.
- Mix heavy cream and sugar with an electric mixer until stiff peaks form. Spread on top of the pie and sprinkle with reserved lime zest.
Nutrition Facts : Calories 507.9 calories, Carbohydrate 58.4 g, Cholesterol 160.9 mg, Fat 29.2 g, Fiber 2.2 g, Protein 7.4 g, SaturatedFat 16.8 g, Sodium 261.1 mg, Sugar 42.8 g
LEMON WHIPPED CREAM
An easy Lemon Whipped Cream recipe.
Provided by Mary Cech
Categories Sauce Milk/Cream Dessert No-Cook Quick & Easy Lemon Spring Bon Appétit Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 1 1/2 cups
Number Of Ingredients 4
Steps:
- Combine all ingredients in medium bowl. Using electric mixer, beat to soft peaks. (Can be made 4 hours ahead. Cover and chill. Rewhisk before using.)
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CREAMY LIME MOUSSE (EASY) / THE GRATEFUL GIRL COOKS!
From thegratefulgirlcooks.com
Cuisine AmericanTotal Time 5 minsCategory DessertCalories 259 per serving
- Combine heavy whipping cream, granulated sugar, lime juice and zest, and vanilla in a large mixing bowl. Mix gently to combine ingredients. OPTIONAL: Add one drop of green food coloring to the mousse if you want a very light shade of green.
- Beat the mixture on high speed using an electric mixer. You will need to beat it until SOFT PEAKS form. This usually will take about 4 minutes. Transfer mousse to four small dishes, dividing it evenly. At this point it is okay to eat the mousse, BUT... it's even better if you chill it for an hour. The mousse is at its best served very cold.
- To serve (optional): top each serving with a spray or dollop of whipped cream. Add a sprinkle of lime zest, and a fresh lime slice to each dish for a colorful presentation. Enjoy!
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