Lime Yogurt Dessert Recipes

Steps:

• In 1-quart saucepan, mix water and lime juice. Sprinkle gelatin on lime juice mixture; let stand 1 minute. Heat over low heat, stirring constantly, until gelatin is dissolved. Cool slightly, about 2 minutes.
• In medium bowl, beat cream cheese with electric mixer on medium speed until smooth. Add yogurt and lime juice mixture; beat on low speed until well blended.
• Fold in whipped topping and lime peel. Pour into crust. Refrigerate until set, about 2 hours.

Steps:

• Pour boiling water over jello in large bowl. Stir until dissolved. Add ice cubes. Stir until jello begins to thicken. Remove any unmelted ice. Add yogurt, beat with hand mixer until smooth. Pour into dessert dishes. Refrigerate until firm, about 45 minutes. Top with cool whip if desired.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Coat an 11x7-inch baking pan with cooking spray with flour.
• Cream sugar and butter together in a bowl using an electric mixer. Add eggs, yogurt, and lime juice; mix well. Mix in lime zest. Sift in flour, baking powder, and salt; mix well. Pour into the prepared pan.
• Bake in the preheated oven until center is set and a toothpick inserted into the center comes out clean, about 40 minutes. Remove from the oven and let cool for 10 minutes.
• Meanwhile, make the glaze by heating sugar and lime juice in a saucepan over medium-low heat until sugar dissolves and becomes a clear liquid, 3 to 5 minutes. Poke holes throughout the top of the cooled cake using the end of a wooden spoon; pour glaze over the cake and let soak in. Continue to let cool.
• Mix powdered sugar, lime juice, and water together in a bowl for icing and drizzle over the cooled cake.

Steps:

• Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray.
• Place cookie mix in large bowl. With pastry blender or fork, cut in butter until mixture is crumbly and coarse. Lightly press crumbs in bottom of pan. Bake 10 to 12 minutes or until golden brown. Cool.
• In large bowl, beat condensed milk and lime juice with electric mixer on medium speed until smooth and thickened. Remove 1 cup of the whipped topping; set aside. Fold remaining whipped topping, yogurt and food color into milk mixture. Spoon into cooled crust. Cover and refrigerate about 1 hour or until set.
• To serve, cut into 5 rows by 4 rows. Garnish each serving with a dollop of remaining whipped topping, lime peel and fresh berries. Cover and refrigerate any remaining dessert.

Steps:

• In a large bowl, combine gelatin powder and yogurt. Fold in whipped topping. Spread into crust. Refrigerate for at least 20 minutes before serving.