Kiwi Lime Strawberry Sole Recipes

LIME-KIWI CLOUD WITH STRAWBERRY SAUCE

Steps:

• In ungreased 13x9-inch (3-quart) glass baking dish, arrange half of cake cubes.
• In large bowl, mix yogurt, lime peel and lime juice until well blended. Gently stir in whipped topping.
• Spoon half of mixture over cake cubes in baking dish; press down to smooth layer. Arrange kiwifruit slices over mixture. Repeat cake and yogurt layers; press down. Cover; refrigerate until set, at least 3 hours.
• Meanwhile, drain strawberries, reserving liquid in 2-quart saucepan; set strawberries aside. Stir cornstarch into liquid until well blended. Heat to boiling over medium heat, stirring constantly. Remove from heat; cool 15 minutes. Stir in strawberries. Refrigerate until chilled, at least 30 minutes.
• To serve, cut dessert into squares; place on individual dessert plates. Spoon sauce over each serving. Store in refrigerator.

KIWI & LIME JAM

Steps:

• Peel the kiwi fruit, cut into quarters and then chop roughly.
• In a medium saucepan, heat the kiwi fruit and sugar over a low heat.
• Simmer gently until the sugar dissolves stirring occasionally. Add the lime juice and zest.
• Once the sugar has dissolved turn the heat up and bring the mixture to a rapid boil for about 10 minutes. Stir frequently and be sure not to let the mixture burn.
• Spoon jam into a sterilized, air-tight jar and refrigerate. The jam can be kept up to a month.
• Spread jam on hot buttered toast and serve with a cup of tea.

LIME FOOL WITH STRAWBERRIES AND KIWI

Steps:

• Bring first 3 ingredients to simmer in heavy small saucepan. Reduce heat to low. Add chocolate and stir until melted and smooth. Pour into medium bowl. Refrigerate until cool but not set, stirring occasionally, about 25 minutes.
• Beat 3/4 cup chilled cream in another medium bowl to soft peaks. Add sugar and beat until stiff. Fold cream into white chocolate mixture.
• Place scant 1/4 cup sliced berries in each of four 8- to 10-ounce wineglasses. Press 3 kiwi slices against sides of each glass. Spoon 1/3 cup cream mixture into each glass. Spoon scant 1/4 cup sliced berries in center of each, pressing into center so berries do not show at sides of glasses. Spoon remaining cream over; smooth tops. Cover and chill at least 2 and up to 6 hours.
• To serve, using small knife, make lengthwise cuts in whole strawberries without cutting through stem ends. Fan 1 strawberry atop each dessert. Attach lime slice to rim of each glass.