Minty Lime Freezer Food

MINT LIME FROZEN POPS

Steps:

• Stir together the Simple Syrup, lime juice and 4 ounces water in a large measuring cup. Add a couple of mint leaves to each of 4 frozen pop mold cavities. Divide the mixture evenly among each frozen pop cavity, then add the sticks and freeze until solid, about 5 hours.
• Unmold the pops and place each in a glass. Top with the seltzer and serve immediately.
• Add the sugar, mint leaves and 1 cup water to a small saucepot. Bring to a boil, then turn off the heat. Cover and let cool to room temperature. Strain the mint leaves from the syrup and refrigerate until ready to use.

MINTY LIME FREEZE

Steps:

• Line 9-inch round pan with plastic wrap, with ends extending over side of pan. Beat Neufchatel cheese and 1/4 cup sugar with mixer until blended. Add dry gelatin mix, zest and juice; mix well.
• Whisk in COOL WHIP and mint; pour into prepared pan. Mix pretzel crumbs, remaining sugar and butter; sprinkle over pudding mixture. Cover dessert with ends of plastic wrap; use to gently press crumb mixture into filling.
• Freeze 3 hours or until firm. Invert dessert onto serving plate; remove pan and plastic wrap. Let dessert stand at room temperature 15 min. to soften slightly before cutting to serve.

LIME-MINT FREEZER PICKLES

Steps:

• Gently wash cucumbers and thinly slice, discarding a slice from both ends of each cucumber.
• You should have about 8 cups.
• In a large, nonreactive bowl, toss cucumber slices with salt.
• Let stand two to three hours, drain.
• In a large nonreactive bowl, stir together remaining ingredients.
• Pour over cucumbers and stir well.
• Cover and refrigerate eight to 10 hours.
• Pack mixture and syrup in freezer bags or rigid containers and freeze.
• Thaw in refrigerator eight hours before serving.

MINTY LIME FREEZER

Steps:

• Blend the first four ingredients on highest setting in your blender. Serve over crushed ice with a splash of sparkling water.