LEMON SLIME RECIPES

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LEMON-SLIME PUNCH RECIPE - PILLSBURY.COM



Lemon-Slime Punch Recipe - Pillsbury.com image

Four ingredients and 15 minutes is all you need to make this delicious lemon and pineapple slime punch – a wonderful drink for Halloween parties!

Provided by Pillsbury Kitchens

Total Time 15 minutes

Prep Time 15 minutes

Yield 24

Number Of Ingredients 4

3/4 cup lemon juice
1 (46-oz.) can (about 6 cups) pineapple juice, chilled
1 pint (2 cups) lime sherbet, softened
2 (20-oz.) bottles (about 4 cups) lemon-lime flavored carbonated beverage, chilled

Steps:

  • In punch bowl, combine lemon juice, pineapple juice and sherbet; stir until sherbet is dissolved.
  • Just before serving, pour carbonated beverage slowly into pineapple juice mixture.

Nutrition Facts : Calories 70 , CarbohydrateContent 18 g, CholesterolContent 0 mg, FiberContent 0 g, ProteinContent 0 g, SaturatedFatContent 0 g, ServingSize 1/2 Cup, SodiumContent 15 mg, SugarContent 16 g

LEMON-LIME CHEESECAKE | ALLRECIPES



Lemon-Lime Cheesecake | Allrecipes image

Fresh lemon and lime zest and juice flavour a classic cheesecake with a graham crust.

Provided by Philadelphia Cream Cheese

Categories     Trusted Brands: Recipes and Tips    Cooking with Philly Canada

Total Time 6 hours 0 minutes

Prep Time 20 minutes

Cook Time 40 minutes

Yield 16 servings, 1 piece (84 g) each

Number Of Ingredients 12

1?¼ cups graham crumbs
¼ cup butter, melted
3 (250 g) packages PHILADELPHIA Brick Cream Cheese, softened
¾ cup granulated sugar
1 teaspoon lemon zest
2 tablespoons lemon juice
1 lime, zested and juiced
1 teaspoon vanilla extract
1 tablespoon all-purpose flour
3 large eggs eggs
½ cup whipping cream
1 tablespoon icing sugar

Steps:

  • HEAT oven to 350 degrees F.
  • MIX graham crumbs and butter; press onto bottom of parchment-lined 9-inch springform pan.
  • BEAT cream cheese and granulated sugar in large bowl with mixer until blended. Add lemon zest and juice, lime zest and juice, and vanilla; mix well. Blend in flour. Add eggs, 1 at a time, beating on low speed after each just until blended. Pour over crust.
  • BAKE 35 to 40 minutes or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
  • BEAT cream in small bowl with mixer on high speed until stiff peaks form, gradually adding icing sugar after soft peaks form. Spread over cheesecake.

Nutrition Facts : Calories 302.2 calories, CarbohydrateContent 17.9 g, CholesterolContent 102.9 mg, FatContent 24 g, FiberContent 0.3 g, ProteinContent 5.3 g, SaturatedFatContent 14 g, SodiumContent 226.9 mg, SugarContent 13.8 g

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