LIME MINT JELLY
This holly-green jelly won a Best of Show at the county fair and I was so thrilled. Flavored with lime, it's delicious on roasted meats. -Gloria Jarrett, Loveland, Ohio
Provided by Taste of Home
Time 20m
Yield 5 half-pints.
Number Of Ingredients 7
Steps:
- In a large saucepan, combine sugar, water and lime juice; add food coloring if desired. Bring to a rolling boil over high heat, stirring constantly. Stir in pectin, mint and lime zest. Continue to boil 1 minute, stirring constantly. , Remove from heat; skim off foam. Ladle hot mixture into five hot half-pint jars, leaving 1/4-in. headspace. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.
Nutrition Facts : Calories 79 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 21g carbohydrate (20g sugars, Fiber 0 fiber), Protein 0 protein.
MINTY LIME FREEZE
A cool cocktail translated into a refreshingly zesty dessert. This silken treat has mojito flavors but no alcohol, so it's really more mocktail than cocktail.
Provided by My Food and Family
Categories Herbs
Time 3h15m
Yield 12 servings
Number Of Ingredients 8
Steps:
- Line 9-inch round pan with large sheet of plastic wrap, with ends of wrap extending over side. Beat Neufchatel and 1/4 cup sugar with mixer until blended. Add dry gelatin mix, lime zest and juice; mix well.
- Whisk in COOL WHIP and mint; pour into prepared pan. Combine pretzel crumbs, butter and remaining sugar; sprinkle over dessert. Use ends of plastic wrap to gently press crumb mixture into top of dessert.
- Freeze 3 hours or until firm. Invert dessert onto plate; remove pan and plastic wrap. Let dessert stand at room temperature 15 min. to soften slightly before cutting to serve.
Nutrition Facts : Calories 270, Fat 13 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 30 mg, Sodium 380 mg, Carbohydrate 0 g, Fiber 0.8138 g, Sugar 0 g, Protein 4 g
LIME GELATIN SALAD
I've made this refreshing recipe more than 100 times over the past 15 years! It can be a salad or dessert. When I take it to a potluck, it's always one of the first things to disappear. -Louise Harding, Newburgh, New York
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 16-20 servings.
Number Of Ingredients 9
Steps:
- Dissolve gelatin in water. In a bowl, beat cream cheese until fluffy. Stir in gelatin mixture and beat until smooth. Stir in vanilla, oranges, pineapple, soda and pecans. Chill until the mixture mounds slightly when dropped from a spoon. Fold in three-fourths of the whipped topping. Pour into a 13x9-in. dish. Refrigerate for 3-4 hours or until firm. Cut into squares; garnish with the remaining whipped topping.
Nutrition Facts : Calories 147 calories, Fat 8g fat (5g saturated fat), Cholesterol 12mg cholesterol, Sodium 56mg sodium, Carbohydrate 17g carbohydrate (15g sugars, Fiber 1g fiber), Protein 2g protein.
MINTY LIME FREEZE
This refreshing creamy freezer pie with lime and mint is made lighter with Neufchatel cheese and reduced calorie whipped topping.
Provided by Cool Whip
Categories Trusted Brands: Recipes and Tips
Time 3h15m
Yield 12
Number Of Ingredients 9
Steps:
- Line 9-inch round pan with plastic wrap, with ends extending over side of pan. Beat Neufchatel cheese and 1/4 cup sugar with mixer until blended. Add dry gelatin mix, zest and juice; mix well.
- Whisk in COOL WHIP and mint; pour into prepared pan. Mix pretzel crumbs, remaining sugar and butter; sprinkle over pudding mixture. Cover dessert with ends of plastic wrap; use to gently press crumb mixture into filling.
- Freeze 3 hours or until firm. Invert dessert onto serving plate; remove pan and plastic wrap. Let dessert stand at room temperature 15 min. to soften slightly before cutting to serve.
Nutrition Facts : Calories 285.7 calories, Carbohydrate 30 g, Cholesterol 41.9 mg, Fat 16.2 g, Fiber 0.4 g, Protein 4.4 g, SaturatedFat 11.1 g, Sodium 413.8 mg, Sugar 16.6 g
WATERMELON-LIME GELATIN SQUARES
Provided by Food Network Kitchen
Time 4h20m
Yield about 16 two-inch cubes
Number Of Ingredients 7
Steps:
- Puree the watermelon, sugar, lime juice and Sambuca in a blender until smooth, working in batches if necessary. Pour through a fine-mesh sieve into a large liquid measuring cup.
- Pour 1 cup of the watermelon mixture into a small saucepan and bring to a boil. Meanwhile, pour another 1 cup of the watermelon mixture into a large bowl and sprinkle the gelatin on top; let stand 1 minute. Pour the hot watermelon mixture into the bowl and stir until the gelatin dissolves. Stir in the remaining watermelon mixture from the measuring cup.
- Spray an 8-inch-square cake pan with cooking spray, wiping out the excess. Pour in the watermelon mixture. Skim the foam from the surface and refrigerate the gelatin until slightly thickened, about 20 minutes. Arrange the mint leaves on top in rows, then push them just below the surface. Refrigerate until fully set, at least 4 hours.
- Unmold the gelatin: Invert onto a cutting board, then re-invert onto another cutting board and cut into squares.
LIME GELATIN SALAD I
This is a great recipe my mom got from my aunt. She has made it every year for Thanksgiving. It is a family tradition for us. It can be made a day or two ahead of time, if you like. It looks just beautiful in a cut crystal bowl. Thanksgiving is not the same without it for us! We just 'gobble' it up! Chopped walnuts can be substituted for chopped pecans.
Provided by SHECOOKS2
Categories Desserts Specialty Dessert Recipes Dessert Salad Recipes Jell-O® Salad
Time 4h25m
Yield 10
Number Of Ingredients 6
Steps:
- In a large bowl, pour 1 cup boiling water over the gelatin mix. Stir until dissolved, then stir in 1/2 cup pineapple juice. Refrigerate until thickened but not set, about 1 hour.
- Meanwhile, place crushed pineapple and remaining juice in a small saucepan. Bring to a boil, reduce heat, and simmer for about 5 minutes. Remove from heat, and cool to room temperature.
- In a large bowl, blend softened cream cheese and lime gelatin until smooth. Mix in the cooled pineapple. In a medium bowl, whip cream until soft peaks form. Fold into gelatin mixture. Fold in chopped nuts. Pour into a pretty crystal bowl, and refrigerate for at least 4 hours, or until set.
Nutrition Facts : Calories 412.4 calories, Carbohydrate 26.7 g, Cholesterol 89.9 mg, Fat 33.3 g, Fiber 1.5 g, Protein 5.4 g, SaturatedFat 16.6 g, Sodium 161.3 mg, Sugar 23.1 g
FROZEN LIME BUTTER MINT SALAD
This is a traditional recipe for Thanksgiving/Christmas from my husband's side of the family from Omaha, Nebraska. A delicious, addictive and very simple dish.
Provided by christina white
Categories Toddler Friendly
Time 15m
Yield 9 serving(s)
Number Of Ingredients 6
Steps:
- Mix undrained pineapple with dry Jell-O.
- Fold in one package mini-marshmallows.
- Cover and place in refrigerator overnight.
- Next day, add shaved buttermints, whipping cream/Dream Whip and optional nuts to mixture.
- Pour into 9x13 pan and freeze.
BETTY'S MINT JELLY
An easy fuss free recipe from a friends mother. I had to publish it before the recipe written on a piece of paper disappears forever. It's a recipe whereby I would always have the ingredients therefore will never go without.
Provided by Tazibarn
Categories Jellies
Time 15m
Yield 5 Small Jars, 15 serving(s)
Number Of Ingredients 4
Steps:
- Disolve sugar in the vinegar. Use a small amount of this mixture to disolve the gelatine. Add the disolved gelatine back into the vinegar sugar mixture. Add finely chopped mint and green food colouring if needed.
- Pour into steralised jars and store in the fridge.
MINTY LIME BARS
These rich yet refreshing lime bars are for citrus lovers who appreciate puckering acidity in their desserts. The curd filling contains a bit of cornstarch, so it sets firmly in the oven, allowing you to slice, stack and store the bars easily. A little fresh mint inside the shortbread crust - which is made entirely by hand - adds an herbal complement to the lime.
Provided by Claire Saffitz
Categories cookies and bars, dessert
Time 2h30m
Yield 16 bars
Number Of Ingredients 17
Steps:
- Arrange an oven rack in the center position and heat the oven to 350 degrees. Line an 8-inch square pan, preferably metal, with 2 sheets of aluminum foil, crossing one over the other and pressing the foil into the corners and up the sides. Butter the bottom and sides of the foil, and set the pan aside.
- Make the shortbread crust: In a medium bowl, use your fingertips to massage the lime zest into the sugar until the fragrant oils are released and the mixture looks like wet sand. Add the flour, chopped mint, baking powder and salt, and toss to combine. Add the ½-inch pieces of chilled butter and toss to coat in the flour mixture. Use your fingertips to smash the butter into the flour mixture, working until no large pieces remain and you have lots of moist crumbs that hold together easily when squeezed.
- Bake the crust: Scatter the shortbread dough evenly across the bottom of the prepared pan. Use your hands to flatten the crumbs into an even layer, working it into the corners and against the sides. Bake the shortbread until lightly golden across the surface, about 30 minutes. Remove the pan from the oven. (Leave the oven on and reduce the temperature to 300 degrees.) Let the crust cool while you make the filling.
- Make the lime curd filling: In a small saucepan, combine the lime juice, lemon juice, cornstarch, salt and ½ cup/100 grams of the granulated sugar, and cook over medium heat, whisking occasionally, to dissolve the sugar. When the mixture comes to a boil, whisk constantly until it thickens slightly from the cornstarch, about 1 minute, then remove the saucepan from the heat.
- In a medium bowl, vigorously whisk the egg yolks, whole egg and remaining ½ cup/100 grams sugar until the mixture is smooth, thick and has paled in color a couple of shades, about 1 minute. Whisking constantly, slowly drizzle the hot citrus mixture into the eggs a tablespoon at a time to slowly raise the temperature, until you've added about half the citrus mixture to the eggs.
- Whisk the egg mixture back into the saucepan, then set back over medium-low heat and cook, whisking constantly, until the curd turns opaque, is thick enough to coat the back of a spoon and barely hold the marks of the whisk (it will register 170 degrees on an instant-read thermometer), about 5 minutes. Remove the curd from the heat and whisk in the butter a piece at a time, waiting until each piece melts before adding the next, until the mixture is smooth.
- Bake the bars: Pour the hot curd over the crust and shake the pan gently so it settles in an even layer. Bake the bars until the sides have puffed and the center is set but still a bit wobbly when you shake the pan, 30 to 35 minutes. Remove from the oven and let the bars cool completely in the pan
- Chill before serving: Transfer the cooled pan to the refrigerator and chill until the bottom of the pan is cold to the touch, about 1 hour. This will harden the butter in both the curd and crust, making it easier to remove the bars from the pan and slice.
- Use the edges of the foil to lift the bars out of the pan, then peel down the sides of the foil and slide a metal spatula underneath to loosen the crust from the foil. Slide the bars off the foil onto a cutting board and slice into 16 squares. Dust with confectioners' sugar and top with more lime zest before serving. They are best eaten on the first or second day, but will keep for up to 5 days stored in an airtight container in the refrigerator.
PEPPERMINT-LIME JELL-O DESSERT
Quick to make and lovely to look at, this peppermint candy-studded dessert is a creamy, crunchy and refreshing addition to any holiday table.
Provided by My Food and Family
Categories Recipes
Time 4h15m
Yield 10 servings
Number Of Ingredients 4
Steps:
- Add boiling water to gelatin in large bowl; stir 2 min. until completely dissolved. Add COOL WHIP; stir with whisk until COOL WHIP is melted and mixture is well blended. Stir in crushed candies.
- Pour into 6-cup mold sprayed with cooking spray.
- Refrigerate 4 hours or until firm.
Nutrition Facts : Calories 250, Fat 9 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 0 mg, Sodium 100 mg, Carbohydrate 42 g, Fiber 0 g, Sugar 33 g, Protein 2 g
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