Strawberry Lime Dessert Food

STRAWBERRY LIME GRANITA

Steps:

• Place all of the ingredients in a blender and blend until smooth.
• Pour into a 9×9 pan and place in the freezer.
• Put your timer on for 45 minutes and every 45 minutes take the mixture out and give it a stir with your fork, making sure to mix well.
• Continue until frozen and "fluffy"
• Serve with fresh strawberries and lime slices. Enjoy!

STRAWBERRY-LIME BARS

Steps:

• Preheat oven to 350°. Place crushed pretzels and 1/4 cup sugar in a small bowl; stir in melted butter. Spread out in an ungreased 15x10x1-in. baking pan. To toast, bake until golden brown, 9-11 minutes. Cool completely., Meanwhile, in a bowl, add boiling water to gelatin; stir 2 minutes to completely dissolve. Gently stir in strawberries. Cool slightly. Refrigerate 30 minutes., In a large bowl, beat cream cheese, lime zest, lime juice, vanilla and remaining sugar until blended. Stir in cooled pretzel mixture. Spread into an ungreased 13x9-in. baking pan. Top with strawberry mixture. Refrigerate, covered, 2 hours or until firm.

NO BAKE STRAWBERRY LIME CHEESECAKES

Steps:

• Line a muffin pan with paper liners.
• Melt the butter and add it with the honey to the graham cracker crumbs. Stir until all the crumbs are moistened.
• Divide the graham crackers between the 12 cupcake liners. Press the crumbs down firmly into the bottom of each liner.
• Beat together the cream cheese, sugar, yogurt, lime juice and lime zest until light and fluffy.
• Divide the cheesecake batter between the 12 cupcake liners on top of the crusts. (I used a cookie scoop to fill the cups.)
• Refrigerate at least 3 hours or overnight.
• When ready to serve, top each cheesecake with a strawberry and ¼ slice of lime.
• Garnish with additional lime zest if desired.
• Serve cold.

STRAWBERRIES WITH LIME & LONG PEPPER SYRUP

Steps:

• Using a vegetable peeler, pare the zest from 1 lime in long strips. Shave away any white pith from the back of the zest (this can make it bitter), then put the zest in a medium pan. Squeeze both of the limes and add the juice to the pan with 3 tbsp water, the sugar and the crushed and whole peppercorns. Heat gently until the sugar dissolves, boil, then take off the heat.
• Spread out the strawberries in a serving dish, then pour over the hot syrup and allow to cool. As this happens, the syrup will become rosy pink. Serve at room temperature with scoops of ice cream.

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.

LIME AND TEQUILA INFUSED STRAWBERRIES

Steps:

• Mix triple sec, sugar, lime juice, tequila, and lime zest in a bowl; stir to dissolve sugar. Pour over strawberries in a large bowl. Let stand, stirring occasionally, until juice forms, about 1 hour.