teel bowl. Whisk in the lime juice.
Set the bowl
stirring occasionally. Gradually stir the lime juice and zest into the
small heavy saucepan, bring lime juice, lemon juice and MIdori
he egg yolks with the lime zest and vanilla.
Using
gg yolks, lemon juice and lime juice (I use freshly squeezed
efrigerate until cool.
For Mousse: Beat 1 pkg cream cheese
Sprinkle gelatin over lime juice in a small saucepan
Combine 2 tbsp boiling water and gelatin in a small bowl and stir until dissolved.
Beat the egg whites in a medium bowl with an electric mixer until soft peaks form. Gradually add the sugar, beating on high speed until thick and glossy.
Mix the yogurt with the lime peel and juice in a large bowl. Whisk in gelatin mixture. Fold in the egg white mixture until combined. Spoon into individual serving glasses or bowls. Cover.
Refrigerate for 2 hrs, until set. Serve the mousses topped with additional lime peel.
an.
For filling: Place lime juice in bowl. Sprinkle gelatin
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.
elatin/cream mixture into the lime custard; cover surface with plastic
ntil combined.
Beat in lime juice and egg.
Beat
prinkle the gelatin over the lime juice in a small bowl
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.
In a mixing bowl, combine the cream, sugar, lime juice, peel and vanilla.
Beat on high speed until soft peaks form, about 4 minutes.
Spoon into dessert dishes.
Garnish with lime and mint, if desired.
Refrigerate until ready to serve.
mall spreader.
Zest lime, then slice lime thinly, cut slices in
Mix lime juice and sugar in a saucepan.
Sprinkle gelatin over and let stand 1 minutes.
Heat, stirring for 3 minutes.
Whisk in condensed milk, food coloring, and lime rind.
Cover and refrigerate for 15 minutes or til slightly thickened.
Whip the cream and fold into lime mixture.
Pour into crust.
Freeze 6 hours or until firm.
I garnish with additional whipped cream.
prinkle with 1 tablespoon fresh lime juice. Salt and fresh ground
Whip cream and refrigerate.
In a saucepan, soften gelatin in water.
Cool.
Add lemon or lime juice.
Beat eggs and sugar together until thick and lemon colored.
Beat in gelatin mixture. Fold in half of the cream, reserving the rest.
Pour into glasses or serving dish; chill.
Garnish with remaining whipped cream when set.
Serves 6.
Mix together condensed milk, egg yolks and grated rind.
Beat the egg whites very stiff and add sugar a little at a time, beating it in as for a meringue (reserve for later use).
Add lime juice into the milk mixture and stir until thick.
Fold this into the beaten whites, blending gently but thoroughly.
Turn this into a pre-baked, cooled pie shell and chill for several hours before serving.
There is absolutely no cooking of the filling.
Can also put filling in parfaits as for Key Lime Mousse and chill.