LAYERED LEMON-LIME DESSERT
Make a luscious daiquiri-inspired Layered Lemon-Lime Dessert for the next party! This Layered Lemon-Lime Dessert is made with lime sherbet and lemon juice.
Provided by My Food and Family
Categories Fruit Recipes
Time 3h25m
Yield 12 servings
Number Of Ingredients 5
Steps:
- Spoon sherbet into foil-lined 9x5-inch pan; spread to form even layer in pan. Freeze 10 min.
- Meanwhile, beat cream cheese spread in large bowl with whisk until creamy. Gradually beat in sweetened condensed milk until blended. Stir in COOL WHIP and lime juice.
- Spread cream cheese mixture over sherbet layer in pan; freeze 3 hours or until firm.
Nutrition Facts : Calories 260, Fat 11 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 20 mg, Sodium 130 mg, Carbohydrate 36 g, Fiber 0.5233 g, Sugar 31 g, Protein 4 g
EASY LEMON-LIME DAIQUIRI DESSERT
No rum is required to make this Easy Lemon-Lime Daiquiri Dessert. You will, however, need to wait three hours for it to come out of the freezer!
Provided by My Food and Family
Categories Home
Time 3h25m
Yield 12 servings
Number Of Ingredients 5
Steps:
- Spoon sherbet into foil-lined 9x5-inch loaf pan; spread to form even layer in pan. Freeze 10 min.
- Beat cream cheese spread in large bowl with whisk until creamy. Gradually whisk in sweetened condensed milk, then lemon juice until blended. Stir in COOL WHIP; spread over sherbet layer in pan.
- Freeze 3 hours. Unmold dessert onto plate just before serving.
Nutrition Facts : Calories 250, Fat 11 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 25 mg, Sodium 135 mg, Carbohydrate 33 g, Fiber 0 g, Sugar 28 g, Protein 4 g
LEMON-LIME DAIQUIRI LAYERED DESSERT
My daughter saw this dessert on the cover of "Kraft's What's cooking?" magazine and asked me to make it for a special lunch. It is great light dessert that you can make ahead. It looks so elegant and the citrus flavour is out of this world! Cook time is freezer time.
Provided by Pamela
Categories Frozen Desserts
Time 3h15m
Yield 10 serving(s)
Number Of Ingredients 6
Steps:
- Spread lime sherbet on the bottom of a 9 x 5 loaf pan.
- Freeze 10 minutes.
- Beat cream cheese and condensed milk until fluffy.
- Add lemon juice.
- Stir in Cool Whip.
- Spread mixture on top of sherbet layer.
- Freeze 3 hours or overnight.
- To serve invert on serving pan and garnish with lemon or lime slices.
Nutrition Facts : Calories 341.2, Fat 20.2, SaturatedFat 14, Cholesterol 39.4, Sodium 145.3, Carbohydrate 36.7, Fiber 0.4, Sugar 34.1, Protein 4.9
LEMON DAIQUIRI
Is a daiquiri a daiquiri only if it includes lime? Nope. Even bars in Cuba, the drink's homeland, play pretty fast and loose with daiquiri variations. The lime shortage of 2014 inspired me to try it with lemon instead, and the result is bracing and a little disorienting (in a good way) - like a union between a traditional daiquiri and a Tom Collins. And I like what the distinctive funkiness of rhum agricole adds to the drink. Swap in different fresh, seasonal citrus juices whenever the mood strikes (but adjust the amount of simple syrup accordingly, as other fruits are inherently sweeter than lemons). I'm thinking a daiquiri with clementine juice will hit the spot come winter.
Provided by Rosie Schaap
Number Of Ingredients 4
Steps:
- Shake all ingredients except lemon verbena with ice, and strain into a cocktail glass.
- Garnish with verbena.
FRESH LIME DAIQUIRI
Steps:
- Combine the rum, lime juice and syrup. Fill a cocktail shaker halfway with ice and fill two-thirds full with the cocktail mixture. Shake for 30 seconds and pour into frosted martini glasses. Serve ice cold.
LAYERED LEMON DESSERT
For an absolutely delicious dessert, this recipe makes a wonderful treat. The lemon is so refreshing and the layers are so easy to put together.-Jean Pare`, Vermilion, Alberta
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 15 servings.
Number Of Ingredients 16
Steps:
- In a bowl, cut butter into flour until mixture resembles coarse crumbs; stir in pecans. Press into an ungreased 13-in. x 9-in. baking pan. Bake at 350° for 15 minutes or until lightly browned. Cool on a wire rack. , In a large bowl, combine cream cheese and confectioners' sugar until smooth. Fold in whipped cream; spread over cooled crust. , In a saucepan, combine 1 cup water, pudding mix, sugar, and egg yolks until smooth. Stir in the remaining water. Cook and stir over medium heat until mixture reaches 160° or is thick enough to coat the back of a metal spoon; cool. Spread over cream cheese layer. , In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until stiff peaks form. Spread over lemon layer. Cover and refrigerate until serving.
Nutrition Facts : Calories 565 calories, Fat 42g fat (23g saturated fat), Cholesterol 171mg cholesterol, Sodium 216mg sodium, Carbohydrate 43g carbohydrate (27g sugars, Fiber 1g fiber), Protein 5g protein.
LEMON FLUFF LAYERED DESSERT
I developed this recipe by combining parts of three of my favorite lemon desserts. Many people have told me that this is the best dessert they have ever had. Note: eventhough this recipe seems complicated, be aware that if you take shortcuts, or use substituted ingredients, the results might be OK, but it definately will not taste the same. Quality ingredients are definately the key to a great recipe.
Provided by Glassylady
Categories Dessert
Time 1h
Yield 18 serving(s)
Number Of Ingredients 19
Steps:
- For Crust: Preheat oven to 325 degrees F. Mix almonds, graham cracker crumbs, melted butter, lemon peel and almond extract in medium bowl until mixture is evenly moist. Press crumbs evenly into the bottom of a 9" X 13" dish. Bake crust 8 minutes. Cool crust on rack.
- Beat pint of whipping cream in chilled bowl until fairly stiff peaks form. Do not over beat. Leave 1 cup of whipped cream in mixer bowl. Place the remaining whipped cream into another bowl and refrigerate, to reserve for top layer.
- Mix together 1 cup whipped cream, cream cheese and powdered sugar. Spread this mixture over cooled crust. Place in refrigerator.
- In a 2-3 quart saucepan mix sugar, cornstarch and salt together, using a wire whisk. Still using whisk, gradually blend in cold water and lemon juice until smooth. Add beaten egg yolks, blending thouroughly. Add butter. Using a silicone spatula, add boiling water gradually, stirring constantly. Gradually bring mixture to a full boil, stirring gently and constantly with spatula over medium to high heat. Reduce heat slightly as mixture begins to thicken. Boil slowly for 1 minute after mixture comes to a boil. Remove from heat and stir in grated peel.
- Cool slightly, stirring frequently. Then press plastic wrap onto surface of lemon filling to keep film from forming on surface. Cool until near room temperature.
- Slowly pour lemon filling over cream cheese layer. Return dish to refrigerator.
- When the entire desert is chilled, spread reserved whipped cream evenly over lemon filling.
- You may garnish this dessert with a little bit of ground toasted almonds, and a small amount of grated lemon peel if desired.
Nutrition Facts : Calories 377.5, Fat 26.6, SaturatedFat 13.4, Cholesterol 117.8, Sodium 144, Carbohydrate 32.6, Fiber 1.4, Sugar 25.4, Protein 4.7
LEMON-LIME LAYERED DESSERT
A nice light dessert, especially on a hot day. Simple to make. Prep time does not include freezing time.
Provided by Kim127
Categories Frozen Desserts
Time 15m
Yield 10 serving(s)
Number Of Ingredients 5
Steps:
- Line a 9 x 5 inch loaf pan with foil.
- Spoon the sherbet into pan.
- (Sherbet can be softened in the microwave for 10-15 seconds to make it easier to spread).
- Freeze 15 minutes.
- Beat cream cheese until fluffy.
- Gradually beat in sweetened, condensed milk and lemon juice.
- Stir in Cool Whip.
- Spread mixture over sherbet.
- Freeze for three hours or overnight.
- Cut into slices.
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- Line a 9x5 inch loaf pan with foil. Spoon the two cups of softened lime sherbet into the loaf pan. Spread the sherbet out evenly in the pan and freeze the pan for 10 minutes.
- Whisk the cream cheese spread in a large bowl until creamy. Gradually whisk in the sweetened condensed milk then add the lemon juice and whisk until blended. Stir in the thawed Cool Whip until there are no lumps. Spread the mixture over the sherbet layer in the pan. Freeze for 3 hours. Right before serving, remove the pan from the freezer. Unmold the dessert onto a serving plate and slice to serve.
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