Boil 1/4 cup water; mix Jell-O until dissolved. Mix in Cool Whip and Key lime yogurt. Chill and serve.
Make Jell-O ahead per directions on box. After cooling and before it sets up, whip in Key lime yogurt, Jell-O and whip cream. Pour in pie crust and top with whipped cream.
Boil 1/3 cup of water; blend in jello.
Add Key lime yogurt. Blend in Cool Whip. Pour into pie shell. Refrigerate overnight and serve.
Simple syrup: In a small saucepan, combine 1 cup sugar with 1 cup water and bring to a boil. Simmer until the sugar is dissolved about 3 minutes. Store in a closed container in refrigerator.
Rim of Glass: Line the rim of a martini glass with honey and dip into graham cracker crumbs, coating the rim with crumbs.
Martini: Combine vanilla vodka, fresh key lime juice, simple syrup, half and half and ice in a martini shaker. Shake well until very cold. Strain into martini glass. Garnish with cinnamon stick and lime wedge.
Mix all the ingredients together well, then serve and enjoy.
Sun Crystals make a good sub for the sugar (about 1 tsp, that's what I use but the database doesn't recognize it), feel free to add some green food coloring to make it look like commercial key lime pie.
stirring occasionally. Gradually stir the lime juice and zest into the
condensed milk, egg yolks and lime juice to combine.
In
o beat cream cheese and yogurt together in a medium-sized
Dissolve jello in 1 cup boiling water. Cool to room temperature.
Mix in containers of yogurt and Cool Whip. Add grated zest, if desired.
Pour lime mixture into pie crust and chill or freeze.
Dissolve Jell-O in 1/4 cup boiling water.
Cool slightly. Fold in yogurt and Cool Whip.
Pour into pie crust and chill at least 3 hours.
ntil creamy. Mix in the lime juice and zest.
In
Preheat oven to 350\u00b0.
Spray bundt pan with cooking spray.
Combine cake mix, lemon pudding, eggs, water, lime juice and oil; beat two minutes at medium speed of an electric mixer, stirring down sides occasionally.
Pour batter into prepared bundt pan; bake in preheated oven as directed on box.
Cool cake in pan for ten minutes, remove from pan.
When cool, drizzle with glaze.
For Glaze: combine powdered sugar and 1/4 cup Key Lime juice in mixer bowl; blend thoroughly.
/2 cups Splenda and lime juice in a heavy saucepan
With a mixer, combine limeade, yogurt, and cream cheese until MOST lumps are gone (we like some lumps).
Fold in whipped topping.
Carefully spread in crust.
Refrigerate at least 4 hours or until set.
Garnish as desired (candied lime peels, candied lime slices, lime syrup). Store in refrigerator.
owl and slowly add the key lime juice.
Mix until creamy
ime. Add the vanilla, key lime juice and lime zest; mix well. Add
Make sure the whipped topping has been completely softened and is no longer frozen.
In a large bowl, whisk together the key lime juice, water, and pudding mix until blended and smooth.
Incorporate the whipped topping into the key lime pudding mixture until thoroughly blended.
Use as desired; keep refrigerated.
Add yogurt and cool whip to jell-o. Pour into graham cracker crust. Refrigerate.
In large bowl, dissolve gelatin in boiling water. Stir in yogurt with wire whisk. Fold in whipped topping with wooden spoon. Spread in crust. Refrigerate overnight or at least 2 hours. Garnish as desired. Refrigerate leftovers.
Dissolve Jell-O in boiling water then mix with yogurt and Cool Whip and put in pie shell. Chill and serve.