ings
Lime dressing (see recipe)
Oyster parfait (see recipe)
4
In bowl, stir lime juice, water and sugar until sugar dissolves.
Add banana; set aside.
In large serving bowl, layer blueberries (reserve 1/2 cup for garnish), nectarines, strawberries, bananas, watermelon and grapes.
Garnish with 1/2 cup blueberries, kiwi and cherries.
Pour lime-sugar syrup over fruits.
Cover loosely and chill.
To serve, spoon an assortment of fruits and berries with some of the syrup into dessert bowls; top with Creamy Lime-Honey Dressing (recipe follows).
vaporated milk overnight.
Dissolve lime flavored jello in hot water
ondensed milk, egg yolks and lime juice. on low speed of
Chill milk overnight; dissolve Jell-O in hot water.
Add 1/2 cup sugar and lemon or lime juice.
Let stand until syrupy.
Whip milk until stiff.
Add remaining 1/2 cup sugar; fold in Jell-O mixture.
When mixture has thickened, pour in graham cracker crust.
Combine pie filling mix, gelatin, sugar and water in saucepan. Cook and stir over medium heat until mixture comes to a full boil.
Add lime rind and juice.
Pour into bowl.
Cover with plastic wrap and chill until cold and slightly thickened.
Fold in 2 1/2 cups Cool Whip.
Spoon into crust.
Freeze 1 hour or chill in refrigerator 3 hours.
Garnish with remaining Cool Whip.
In a large bowl, stir boiling water into lemon and lime gelatins until thoroughly dissolved.
Stir in ice cubes.
With wire whisk, beat in yogurt until blended and smooth.
Pour into pie shell; chill.
Makes 1 pie.
Pour boiling water over jello in large bowl. Stir until dissolved. Add ice cubes. Stir until jello begins to thicken. Remove any unmelted ice. Add yogurt, beat with hand mixer until smooth. Pour into dessert dishes. Refrigerate until firm, about 45 minutes. Top with cool whip if desired.
Mix lemon Jell-O with 1 cup boiling water.
Let cool.
Add 1/2 cup cold water and soft cream cheese.
Let set until firm.
Mix lime Jell-O with 1 cup boiling water; mix in pineapple juice and all . Pour on top of lemon; let set.
Looks pretty in clear glass bowl or great for mold.
Put lime on bottom for Christmas.
Looks great, tastes better.
Pour dry lime jello into Cool Whip.
Add cottage cheese and pineapple.
Stir well and refrigerate.
Mix cottage cheese and pineapple together.
Stir in lime jello, Cool Whip and nuts as desired.
After folding in all ingredients, cool and serve.
Stir together cottage cheese, dry lime Jell-O, Cool Whip, and pineapple.
It is ready to serve immediately.
Heat oven to 350\u00b0F In small bowl, mix graham cracker crumbs, butter and sugar. Press in bottom and up side of 9-inch glass pie plate. Bake 8 to 10 minutes or until golden brown; cool.
In large bowl, beat milk and lime juice with electric mixer on medium speed until smooth and thickened. Fold in whipped topping. Spoon into cooled pie crust.
Cover and refrigerate about 1 hour or until set. Store in refrigerator.
In a large bowl, combine thawed limeade and sweetened condensed milk.
Add sour cream and whipped topping. Stir until smooth.
Pour half the mixture into each pie crust.
Top with grated lime zest, if desired.
Place in freezer and freeze pies overnight.
Stir in cilantro and lime juice; fluff rice with a fork.
ach addition. Add the lime zest, lime juice and baking powder. Beat
In a 2-quart heavy saucepan, heat oil or butter over low heat, stirring occasionally until melted.
Add rice and lime juice, stir for 1 minute.
Add water and salt, bring to a full rolling boil.(Some people have had success with 1 cup of water, but when I've made it with 2 it worked for me).
At boiling, cover, turn down to simmer over low heat until rice is tender and the water is absorbed, about 25 minutes.
Add in the cilantro and fluff rice with a fork.
rinse rice well until water runs clear.
combine rice, water and bay leaf in a pot, cover it and bring it to a boil.
reduce heat and simmer about 18 minutes.
fluff with a fork and stir in cilantro.
add oil, lime juice and salt together, stir well.
taste and adjust- might need more lime or salt.
Trim brown crumbs from cake and tear into bite-size pieces or cut into cubes.
Dissolve jello and sugar in boiling water.
Add lime juice and food coloring; chill until partially thickened. Fold in whipped cream and coconut.
Place half the cake in 13 x 9 x 2-inch baking pan.
Pour half of gelatin mixture over; repeat layers.
Chill several hours or overnight.
Cut in squares.
Recipe from Hills and Pines Garden Club, Raleigh, North Carolina.
In a large bowl, combine gelatin and the boiling water; stir about 2 minutes or until gelatin is dissolved. Stir in shredded lime peel and lime juice. Cool for 10 to 15 minutes or until cooled slightly but not set.
Whisk in sour cream when dissolved whisk in the 1 cup dessert topping.
Pour into six 6- to 8-ounce stemmed dessert glasses. Cover and chill for 2 to 24 hours or until set.
If desired, garnish with the 1/2 cup dessert topping and lime peel curls or lime slices.