STRAWBERRY-LIME BARS RECIPE: HOW TO MAKE IT
Our family loves fresh strawberries, so I look for different ways to use them. This tempting, yummy dessert has sweet strawberries, tart lime and salty pretzels. —Alexandra Barnett, Forest, Virginia
Provided by Taste of Home
Categories Desserts
Total Time 35 minutes
Prep Time 25 minutes
Cook Time 10 minutes
Yield 2 dozen.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 201 calories, FatContent 13g fat (7g saturated fat), CholesterolContent 36mg cholesterol, SodiumContent 240mg sodium, CarbohydrateContent 21g carbohydrate (14g sugars, FiberContent 1g fiber), ProteinContent 3g protein.
STRAWBERRY-KEY LIME PIE RECIPE - PILLSBURY.COM
Strawberry-Key Lime Pie is a must for summer. It's an irresistible warm-weather dessert and comes together with only 20 minutes of prep. This Strawberry-Key Lime Pie recipe puts a fresh twist on the beloved signature Key lime pie. Start by filling a baked Pillsbury™ Pie Crust with a tart and tangy Key lime filling. Finish it off with a generous whipped topping layer, and serve with a delicious Key lime-infused, fresh strawberry fruit topping. Strawberry-Key Lime Pie is a show-stopping dessert that's guaranteed to hit the spot.
Provided by Pillsbury Kitchens
Total Time 2 hours 15 minutes
Prep Time 20 minutes
Yield 8
Number Of Ingredients 7
Steps:
- Heat oven to 450°F. Unroll pie crust; place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie. Do not prick crust. Bake 7 to 9 minutes or until light golden brown (if crust puffs up in center after baking, gently push down with bottom of metal measuring cup). Cool 10 minutes.
- Reduce oven temperature to 350°F.
- Meanwhile, in medium bowl, beat sweetened condensed milk, egg yolks and 1/3 cup of the lime juice with whisk until well blended. Pour into baked pie shell; spread evenly. Bake 10 to 12 minutes or until filling is set. Cool on cooling rack 15 minutes. Cover and refrigerate until chilled, at least 1 1/2 hours.
- In small bowl, mix strawberries, remaining 1 tablespoon lime juice and the jam until evenly coated. Spread whipped topping onto center of pie, mounding slightly in center and spreading up to 1 inch near edges. Just before serving, top with strawberry mixture.
Nutrition Facts : Calories 370 , CarbohydrateContent 50 g, CholesterolContent 90 mg, FatContent 2 , FiberContent 1 g, ProteinContent 6 g, SaturatedFatContent 9 g, ServingSize 1 Serving, SodiumContent 200 mg, SugarContent 34 g, TransFatContent 0 g
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STRAWBERRY AND LIME FOOL | SAINSBURY'S RECIPES
From recipes.sainsburys.co.uk
Total Time 25 minutes
Cuisine European
Calories 152 calories per serving
Place half the strawberries and 30g sugar in a small saucepan. Cook over a medium-low heat, stirring, for 5 minutes, until the berries have softened and thickened slightly. Remove from the heat and stir in the lime juice. Chill for 1 hour.
Meanwhile, stir together the remaining strawberries and 30g sugar in a medium bowl. Chill for 30 minutes, stirring occasionally, until the berries have released some of their juices.
Make the lime and mint sugar by combining half the lime zest with the finely shredded mint in a small bowl and stir in the other 30g sugar.
Whip the cream to soft peaks. Gently fold in the yogurt and the remaining lime zest until combined. Fold the chilled strawberry compote into the whipped cream.
Spoon macerated strawberries into a bowl followed by the strawberry cream. Repeat, finishing with macerated strawberries. Top with the mint sugar. Serve chilled.
STRAWBERRY-LIME CHEESECAKE RECIPE - REDBOOK
From redbookmag.com
Total Time 2 hours 35 minutes
Category baby shower, birthday, bridal shower, dinner party, Easter, Father's Day, feed a crowd, Mother's Day, Passover, romantic meals, Summer, baking, dessert
Calories 458 calories per serving
- Heat oven to 325 degrees F. Butter the bottom of a 9x3-inch springform pan. Crust: Pulse almonds, sugar, and potato starch in a food processor until almonds are finely ground. Add matzo cake meal and pulse to combine. Add butter; pulse to blend. Press crumbs into bottom of prepared pan. Bake 15 minutes or until crust is golden; cool on a rack. Butter sides of pan. Filling: Beat cream cheese, sugar, sour cream, and potato starch in a large bowl with a mixer on medium speed, until smooth. On low speed, beat in eggs, one at a time, until blended. Beat in zest and juice, then pour over crust. Bake 1 hour, or until puffed around edges and center still jiggles slightly when shaken. Turn oven off; let cheesecake sit in oven with door ajar for 1 hour. Remove cheesecake to a wire rack. Carefully cut around edges of cheesecake to loosen it from pan. Cool completely on rack. Cover and refrigerate at least 4 hours, or up to 2 days ahead. Up to 4 hours before serving, remove pan sides; loosen cheesecake from bottom of pan, and slide onto serving plate. To serve, toss strawberries and sugar in a medium bowl; let stand until syrupy. Spoon some strawberries on top of cheesecake; serve remaining with slices.
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