Lime Parfait Recipes

{NO BAKE} KEY LIME CHEESECAKE PARFAITS

Steps:

• In a bowl, combine graham cracker crumbs and melted butter.
• Using a handheld electric mixer, beat the cream cheese and powdered sugar together until smooth and creamy. Beat in the condensed milk, key lime juice, granulated sugar, and lime zest until creamy and well incorporated.
• Place mixture in the fridge for about 1-2 hours to firm up. (This step is optional, but it makes it easier to pipe.)
• Transfer mixture to a piping bag.
• Alternate the graham cracker crumbs and the cheesecake mousse into 8, 8 ounce canning jars (starting with the crackers and ending with the mousse.) Secure with lids.
• Place in the fridge for about 3 hours to set completely.
• Unfasten lids, pipe some whipped cream on top and garnish with lime zest.
• Serve and enjoy!

KEY LIME PARFAITS

Steps:

• Melt butter in heavy small skillet over medium heat. Mix in sugar and stir until bubbling, about 1 minute. Mix in crumbs; stir until color deepens, about 3 minutes. Turn out onto plate and cool.
• Stir condensed milk, lime juice and lime peel in large bowl to blend (mixture will thicken). Using electric mixer, beat cream in medium bowl until firm peaks form; fold into lime mixture.
• Place 1/4 cup lime mousse in each of six 8- to 10-ounce wine goblets. Top each with 1 tablespoon crumb mixture, then 1/4 cup mousse. Top parfaits with remaining crumb mixture. Refrigerate at least 1 hour and up to 4 hours.

TROPICAL LIME PARFAITS

Steps:

• For the crumb: Combine the graham cracker crumbs, sugar, butter, coconut chips and lime zest in a bowl. Mix to combine.
• For the filling: Using an electric mixer, beat the cream cheese, heavy cream, powdered sugar, coconut extract and lime zest and juice in a large bowl until light and fluffy.
• Begin by layering 1/4 cup of the crumb in the bottom of each of 4 parfait glasses. Top each with 1/3 cup of the filling. Repeat the layers once more, then garnish with extra toasted coconut and lime zest.

KEY LIME PARFAITS

Steps:

• 1. Melt butter in heavy small skillet over medium heat. Mix in brown sugar and stir until bubbling, about 1 minute or less. Mix in crumbs; stir until color deepens, about 3 minutes. Turn out onto plate and cool.
• 2. To make the Key lime cream, stir condensed milk, lime juice and lime peel in large bowl to blend (mixture will thicken). Set aside while you make sweetened whipped cream.
• 3. For whipped cream topping, beat 2 cups whipping cream in bowl until stiff peaks start to form. Add 1/4 cup powdered sugar and 1 teaspoon vanilla. Make sure the bowl and the beaters are cold. It helps if you put the bowl in the freezer and the beaters 10 minutes before you make the whipped cream.
• 4. Using electric mixer, beat cream in medium bowl until firm peaks form; fold 1 cup of whipped cream into key lime cream mixture. Save the remaining whipped cream for topping the parfaits.
• 5. Place 1/4 cup lime mousse in each of six 8- to 10-ounce wine goblets. Top each with 1 tablespoon crumb mixture, then 1/4 cup mousse. Top parfaits with remaining crumb mixture. Refrigerate at least 1 hour and up to 4 hours. Just before serving, add a generous dollop of whipped cream.

LIME PARFAIT PIE

Steps:

• Dissolve gelatin in boiling water.
• Stir in lime peel and juice.
• Add ice-cream by spoonfuls, stirring until melted.
• Chill in the fridge until mixture mounds.
• Spoon into the baked and cooled pie shell.
• Chill in the fridge until firm.
• Decorate with whipped cream and marachino cherries, if desired.