Lime Yogurt Dessert Food

LIME YOGURT PIE

Steps:

• In a large bowl, combine gelatin powder and yogurt. Fold in whipped topping. Spread into crust. Refrigerate for at least 20 minutes before serving.

NO-BAKE KEY LIME YOGURT PIE

Steps:

• In 1-quart saucepan, mix water and lime juice. Sprinkle gelatin on lime juice mixture; let stand 1 minute. Heat over low heat, stirring constantly, until gelatin is dissolved. Cool slightly, about 2 minutes.
• In medium bowl, beat cream cheese with electric mixer on medium speed until smooth. Add yogurt and lime juice mixture; beat on low speed until well blended.
• Fold in whipped topping and lime peel. Pour into crust. Refrigerate until set, about 2 hours.

LIME YOGURT DESSERT

Steps:

• Pour boiling water over jello in large bowl. Stir until dissolved. Add ice cubes. Stir until jello begins to thicken. Remove any unmelted ice. Add yogurt, beat with hand mixer until smooth. Pour into dessert dishes. Refrigerate until firm, about 45 minutes. Top with cool whip if desired.

LIME YOGURT CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Coat an 11x7-inch baking pan with cooking spray with flour.
• Cream sugar and butter together in a bowl using an electric mixer. Add eggs, yogurt, and lime juice; mix well. Mix in lime zest. Sift in flour, baking powder, and salt; mix well. Pour into the prepared pan.
• Bake in the preheated oven until center is set and a toothpick inserted into the center comes out clean, about 40 minutes. Remove from the oven and let cool for 10 minutes.
• Meanwhile, make the glaze by heating sugar and lime juice in a saucepan over medium-low heat until sugar dissolves and becomes a clear liquid, 3 to 5 minutes. Poke holes throughout the top of the cooled cake using the end of a wooden spoon; pour glaze over the cake and let soak in. Continue to let cool.
• Mix powdered sugar, lime juice, and water together in a bowl for icing and drizzle over the cooled cake.

STRAWBERRY-LIME DESSERT

Steps:

• Stir 1 cup of the boiling water into dry lime gelatin mix in medium bowl at least 2 min. until completely dissolved. Stir in cold water. Refrigerate 45 min. or until slightly thickened (consistency of unbeaten egg whites). Stir in yogurt with wire whisk until well blended.
• Pour into 2-qt. serving bowl. Refrigerate 15 min. or until gelatin mixture is set but not firm (gelatin should stick to finger when touched and should mound). Stir remaining 1 cup boiling water into dry strawberry gelatin mix in medium bowl at least 2 min. until completely dissolved. Add frozen strawberries; stir until strawberries are separated and gelatin is thickened (spoon drawn through leaves definite impression). Spoon over lime gelatin layer.
• Refrigerate 2 hours or until firm. Top with the whipped topping. Store leftover dessert in refrigerator.