Strawberry Lime Twister Recipes

Steps:

• Put the sweetened condensed milk, strawberries, sugar and lime juice in a blender. Blend until smooth and well mixed. Transfer to a bowl. Using a rubber spatula, fold in the lime zest and thawed frozen whipped topping until thoroughly combined.
• Scoop into 6 pretty glasses and add a vanilla wafer to each serving.

Steps:

• For crust:
• Blend first 4 ingredients in processor until nuts are ground but some small pieces still remain. Add butter; cut in using on/off turns until mixture resembles fine meal. Blend in enough water by teaspoonfuls until mixture begins to form clumps. Gather dough into ball; flatten into disk. Press dough evenly over bottom and up sides of 9-inch-diameter tart pan with removable bottom. Freeze crust until firm, about 30 minutes. Preheat oven to 375°F. Bake crust until deep golden brown, about 30 minutes. Transfer to rack and cool.
• For filling:
• Place lime juice in small bowl; sprinkle gelatin over. Let stand 10 minutes to soften. Bring 1/4 cup cream to simmer in medium saucepan. Reduce heat to low. Add white chocolate; stir until melted and smooth. Add gelatin mixture; stir to dissolve. Mix in peel. Chill until cold and beginning to thicken but not set, stirring often, about 45 minutes. Beat sugar, sour cream and remaining 1/2 cup cream to medium-stiff peaks in medium bowl. Fold whipped cream mixture into white chocolate mixture. Spoon mousse into crust. Chill until mousse sets, about 4 hours. (Can be made 1 day ahead. Cover and refrigerate.)
• For topping:
• Decoratively arrange berries atop mousse. Melt jam in small saucepan over low heat, stirring often. Brush enough jam over berries to glaze. (Can be made 4 hours ahead. Cover; chill.)

Steps:

• Process all ingredients in a covered blender until smooth.

Steps:

• Mix strawberry puree, sugar, cornstarch, lime zest, lime juice, and salt in a bowl.
• Melt butter in a saucepan over medium-low heat. Remove from heat and stir in strawberry mixture until well combined. Add egg yolks, stir, and return to heat.
• Cook over low heat, stirring constantly, until strawberry curd coats the back of a spoon and is slightly thickened, 8 to 10 minutes.

Steps:

• Using a vegetable peeler, pare the zest from 1 lime in long strips. Shave away any white pith from the back of the zest (this can make it bitter), then put the zest in a medium pan. Squeeze both of the limes and add the juice to the pan with 3 tbsp water, the sugar and the crushed and whole peppercorns. Heat gently until the sugar dissolves, boil, then take off the heat.
• Spread out the strawberries in a serving dish, then pour over the hot syrup and allow to cool. As this happens, the syrup will become rosy pink. Serve at room temperature with scoops of ice cream.

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.

Steps:

• Blend strawberries and lime juice in blender or food processor until smooth.
• Combine strawberry mixture, water and splenda in pitcher.
• Pour over ice cubes in tall glasses, garnish each with strawberry or lime wedge, if desired.

Steps:

• Mix juices together until sugar is disolved.
• Add strawberries.
• Slowly add lemon-lime soda to pitcher.
• Garnish glasses with fresh fruit slices.

Steps:

• Place half of the strawberries, ice, powdered sugar and lime juice at a time in food processor. Cover and process until smooth. Pour into loaf pan, 9x5x3 inches. Freeze at least 2 hours or until icy.
• Break strawberry mixture into chunks into bowl. Beat with electric mixer on low speed about 2 minutes or until smooth. Pour back into loaf pan. Freeze about 4 hours or until almost firm. Scoop or spoon into dessert dishes. (If mixture becomes too firm to scoop, remove from freezer about 1 hour before serving.)

Steps:

• Place lime juice, cold water, sugar, and strawberries in blender and blend on high until smooth. While blender is running, add ice cubes one at a time.