LIME PUDDING CUPS
Inspired by a British dessert called posset, these no-bake, crustless pudding cups have a tart, rich filling and are a snap to make. They only take 10 minutes to put together and spend the rest of the time chilling in the refrigerator. Even the most devout key lime pie fans will be hooked on its cute cousin.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield 6 pudding cups
Number Of Ingredients 7
Steps:
- In a saucepan, bring heavy cream, granulated sugar, finely grated lime zest, and a pinch of kosher salt to a boil over medium heat. Cook, stirring often, until reduced to 2 cups, 8 to 10 minutes.
- Remove from heat; stir in fresh lime juice. Let cool 20 minutes, then strain through a fine mesh sieve into a liquid-measuring cup; discard solids. Divide evenly among 6 glasses. Refrigerate until set, about 2 hours. Top cups with lightly sweetened whipped cream, crumbled graham crackers, and more finely grated lime zest; serve.
KEY LIME PUDDINGS
While in the oven, this refreshing, lime-infused dessert creates a creamy custard with a cake-like topping. I sometimes prepare the dessert in an 8-inch square baking dish...just bake a little longer.-Peggy Lee, Chesapeake, Virginia
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 5 servings.
Number Of Ingredients 6
Steps:
- In a small bowl, beat butter and 3/4 cup sugar until crumbly. Beat in flour and egg yolks until smooth. Gradually beat in milk and lime juice., In another small bowl, beat egg whites on medium speed until soft peaks form. Gradually add remaining sugar, 1 tablespoon at a time, beating on high until stiff peaks form. Gently fold into key lime mixture., Pour into five ungreased 6-oz. ramekins or custard cups. Place in a shallow baking dish; add 1 in. of hot water to dish. Bake, uncovered, at 350° for 30-35 minutes or until a thermometer reaches 170°. Serve warm.
Nutrition Facts :
COCONUT-LIME PUDDING CAKE
Provided by Food Network Kitchen
Categories dessert
Time 1h5m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Game Plan: Start boiling the water when you turn the oven on so it's ready when the cake goes into the oven. Separate eggs while the lime concentrate thaws in the microwave.
- Position a rack in the center of the oven and preheat to 325 degrees F. Lightly butter a 1-quart gratin dish or 8-inch round cake pan and set it in a roasting pan.
- Beat the 2 tablespoons butter with 1/2 cup sugar in a large bowl until creamy, using a handheld electric mixer. Beat in the flour, then the egg yolks, limeade concentrate, coconut milk, and salt. (For the airiest egg whites, clean the beaters thoroughly so none of this mixture is left on them.) In another medium bowl whip the egg whites until they form soft peaks. While whipping, slowly pour in the remaining 1/4 cup granulated sugar and continue beating until the whites hold stiff, glossy peaks. Fold a quarter of the whites into the coconut-lime mixture, then fold in the remaining whites.
- Pour the batter into the prepared baking dish and add enough boiling water to the roasting pan to come halfway up the side of the dish. Bake about 35 minutes or until the top of the pudding cake is slightly puffed and golden. Remove from the water bath and cool on a wire rack for 10 minutes; serve warm. Garnish each serving with toasted coconut, if desired.
KEY LIME PIE MINI DESSERT
This dessert is light, refreshing, a little tangy, and a little sweet. It has the luscious taste of key lime pie with the lovely presentation of a parfait. Everybody has room for a mini dessert, and they're the perfect end to a holiday party or even a sweet finish to a game day get-together. Garnish with whipped cream, grated lime zest, and leftover graham cracker crumbs.
Provided by lutzflcat
Categories Desserts Specialty Dessert Recipes
Time 50m
Yield 10
Number Of Ingredients 8
Steps:
- Combine graham cracker crumbs, butter, and sugar in a bowl. Add 1 tablespoon of mixture to the bottom of ten 2-ounce shooter glasses.
- Use an electric mixer to beat cream cheese and yogurt together in a medium-sized bowl until smooth. Set aside.
- Stir together condensed milk and key lime juice in a separate bowl. Add to the cream cheese mixture, beating until well combined. Divide mixture in half and tint one portion with green food coloring. Place each portion in a separate resealable plastic bag and snip one corner from each.
- Fill each shooter glass halfway with white mixture. Tap each glass on the counter to level the cheesecake. Repeat with green cheesecake mixture. Place filled glasses in the refrigerator to chill for at least 30 minutes.
Nutrition Facts : Calories 179.4 calories, Carbohydrate 21.1 g, Cholesterol 24.5 mg, Fat 8.5 g, Fiber 0.3 g, Protein 4.9 g, SaturatedFat 4.9 g, Sodium 166.8 mg, Sugar 15.3 g
KEY LIME PIE CUPS
Watch our video to learn how to embrace the citrusy delight of Key Lime Pie Dessert Cups! These Key Lime pie cups are a great summertime treat.
Provided by My Food and Family
Categories Home
Time 1h20m
Yield 10 servings
Number Of Ingredients 7
Steps:
- Combine graham crumbs, butter and 2 Tbsp. sugar until blended.
- Grate zest, then squeeze juice from 3 limes. Reserve remaining lime for later use.
- Beat cream cheese, milk, lime zest, lime juice and remaining sugar in medium bowl with mixer until blended. Gently stir in 1-1/2 cups COOL WHIP.
- Reserve 1 Tbsp. graham crumb mixture for later use; spoon remaining crumb mixture evenly into 10 (4-oz.) glass jars. Top with layers of cream cheese mixture and remaining COOL WHIP. Sprinkle with reserved crumb mixture.
- Refrigerate 1 hour. Cut remaining lime into 10 wedges; use to garnish desserts just before serving.
Nutrition Facts : Calories 290, Fat 21 g, SaturatedFat 13 g, TransFat 1 g, Cholesterol 65 mg, Sodium 240 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g
COCONUT LIME RICE PUDDING
Steps:
- In a bowl soak rice in cold water to cover 30 minutes. Drain rice in a sieve. In a 2- to 3-quart heavy saucepan bring coconut milk, whole milk, rice, sugar, and a pinch salt to a boil and gently simmer, uncovered, stirring occasionally, 25 minutes. Remove pan from heat.
- Stir lime zest into pudding. Divide pudding among four 2/3-cup custard cups. Puddings may be made 2 days ahead and chilled, covered.
- Serve puddings warm or chilled and garnish with flaked coconut.
COCONUT-LIME PUDDING CAKE
Make and share this Coconut-lime Pudding Cake recipe from Food.com.
Provided by KelBel
Categories Dessert
Time 55m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Position a rack in the center of the oven and preheat to 325 degrees F.
- Lightly butter a 1-quart gratin dish or 8-inch round cake pan and set it in a roasting pan.
- Beat the 2 tablespoons butter with 1/2 cup sugar in a large bowl until creamy, using a handheld electric mixer.
- Beat in the flour, then the egg yolks, limeade concentrate, coconut milk, and salt.
- In another medium bowl whip the egg whites until they form soft peaks.
- While whipping, slowly pour in the remaining 1/4 cup granulated sugar and continue beating until the whites hold stiff, glossy peaks.
- Fold a quarter of the whites into the coconut-lime mixture, then fold in the remaining whites.
- Pour the batter into the prepared baking dish and add enough boiling water to the roasting pan to come halfway up the side of the dish.
- Bake about 35 minutes or until the top of the pudding cake is slightly puffed and golden.
- Remove from the water bath and cool on a wire rack for 10 minutes; serve warm.
- Garnish each serving with toasted coconut, if desired.
KEY LIME PIE PUDDING SHOT
Make and share this Key Lime Pie Pudding Shot recipe from Food.com.
Provided by Kitchen_Kouture
Categories Beverages
Time P1D
Yield 30 serving(s)
Number Of Ingredients 7
Steps:
- Prepare the shot cups. Make individual rows of 1-ounce cups on a baking sheet.
- Combine the milk and pudding powder thoroughly in a large bowl.
- Measure and pour the vodka, Frangelico, and lime juice into the bowl. Thoroughly whisk everything together.
- Froth the mixture. Add a scoop of the whipped cream and fold it into the pudding. Continue this process slowly until everything is blended well.
- Finish off by carefully folding in a green food coloring drop. Just remember that the more drops added, the darker the mixture will get.
- Use an ice cream scoop to evenly measure the pudding mixture into the cups.
- Set the pudding. Cover the cups with lids and freeze them for 24 hours at minimum.
- Serve with plastic spoons.
Nutrition Facts : Calories 52.7, Fat 3.1, SaturatedFat 1.9, Cholesterol 11.6, Sodium 51.3, Carbohydrate 3.8, Protein 0.4
LIME PUDDING CAKES
This old-time lime pudding cake was always a real treat. My mother, Lois, baked it for us. Now I share it with my loved ones, too. -Ethel Kozma, Westport, New York
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 325°. In a small bowl, beat butter and sugar until crumbly. Add flour, salt, lime juice and peel; mix well. Beat in milk and egg yolks until smooth. In another bowl, beat egg whites until stiff peaks form; gently fold into batter. , Place 6 ungreased 6-oz. custard cups in a baking pan large enough to hold them without touching. Pour egg mixture into cups. Place pan on oven rack; add very hot water to pan to within 1/2 in. of top of cups. , Bake, uncovered, until a knife inserted in the center comes out clean and top is golden, 40-45 minutes. Remove cups from water bath immediately to a wire rack. Serve warm or at room temperature.
Nutrition Facts : Calories 324 calories, Fat 8g fat (4g saturated fat), Cholesterol 121mg cholesterol, Sodium 181mg sodium, Carbohydrate 60g carbohydrate (53g sugars, Fiber 0 fiber), Protein 6g protein.
KEY LIME PUDDING CAKES
Steps:
- 1. Preheat the oven to 350°F and put the oven rack in the middle of the oven.
- 2. Grease the insides of the ramekins with nonstick cooking spray or butter and evenly coat with the 2 tablespoons sugar (see headnote). Separate the eggs into 2 bowls.
- 3. Using the stand mixer, or a handheld mixer and medium bowl, first on low speed and then gradually increasing the speed to medium, beat the butter and the 1/2 cup sugar together until smooth. Scrape down the side of the bowl with the rubber spatula. Beat in the egg yolks one at a time, mixing well after each addition, stopping once or twice to scrape down the side of the bowl. Reduce the speed to medium-low, add the flour and salt, and mix until everything is evenly combined. Mix in the milk, 1/3 cup at a time. Then, by hand, stir in the Key lime juice. The batter will be thin. Set aside while you whip the egg whites.
- 4. With a handheld or stand mixer, whisk the egg whites in a clean dry bowl on medium speed until frothy. Increase the speed to medium-high and whip until the whites hold a peak on the whisk or beaters (stop the mixer and lift to check).
- 5. Using the rubber spatula, gently fold the egg whites into the Key lime mixture. Using a measuring cup to scoop up the batter evenly, divide it among the ramekins so it comes to within 1/4 inch of the rims.
- 6. It's best to find a space near your oven to fill the baking pan with water so you don't have to walk too far. Place the ramekins in the baking pan and, using a container with a spout, slowly pour very hot tap water into the pan so that the water comes about half the way up the sides of the ramekins. Carefully transfer the baking pan to the oven. Bake the puddings until some begin to turn golden brown and have cracked slightly on the surface, about 40 minutes.
- 7. Remove the baking pan from the oven. Let cool until you can pick up the ramekins (15 minutes or so), then remove them from the water.
- 8. Spread the almonds in one layer in a small baking pan and put it in the still-warm oven. Set a timer for 10 minutes and check the nuts to see if they're a light golden brown. If not, toast 2 minutes longer. Set aside to cool.
- 9. Serve the cakes warm or at room temperature, the almonds scattered on top just before serving.
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