KEY LIME BITES RECIPES

Steps:

• Heat oven to 350°F. Place foil muffin liner in each of 12 regular-size muffin cups. Spray liners with cooking spray.
• In medium bowl, mix graham cracker crumbs, granulated sugar and melted butter. Divide mixture evenly among cups; press into cups using bottom of glass. Bake 8 to 10 minutes or until firm; remove. Cool 5 minutes.
• Meanwhile, in large bowl, beat condensed milk and yolks with whisk. Stir in lime juice and 1 teaspoon of the lime peel. Divide mixture evenly among cups. Bake 9 to 11 minutes or until set. Cool completely in muffin pan on rack, then cover and refrigerate at least 2 hours but no longer than 12 hours.
• Just before serving, beat whipping cream in medium bowl with electric mixture 45 to 90 seconds or until it just holds soft peaks. Add powdered sugar and remaining 2 teaspoons lime peel; beat to stiff peaks, 30 to 60 seconds. Top pies with whipped cream mixture.

Steps:

• Line 24 mini muffin cups with mini paper baking cups, or spray with cooking spray. In small bowl, mix crushed cereal and melted butter. Spoon about 1 teaspoon crushed cereal into each cup.
• In 12 of the mini muffin cups, spoon generous teaspoon of strawberry yogurt in one half of muffin cup. Spoon generous teaspoon lime yogurt in other half of muffin cup. Repeat using blueberry and orange yogurt in remaining 12 muffin cups.
• Swirl yogurt in muffin cups by running table knife through once in a circle.
• Top yogurt cups with berries. Cover with foil or plastic wrap; freeze at least 2 hours until firm. Allow to stand at room temperature 5 minutes; remove from muffin cups. Store in resealable freezer plastic bag or plastic storage container.