I recently took a trip to Florida and was inspired to make some key lime desserts when I got home. I’ve always been a sucker for all things key lime and have fond memories of visiting Key West with my family. Admittedly, we ate our way through the little islands and the food was unforgettable. From conch fritters to frozen Jimmy Buffet style margaritas, everything was too good to be true. I remember actually walking around with a piece of frozen, chocolate covered key lime pie. Here are some key lime desserts to satisfy your tropical cravings! I came up with the salad myself and loved it! Try it with the toasted coconut!
I adapted this great recipe from Southern Living magazine. You might want to double it if you’re feeding a crowd because it’s great but barely makes 2 dozen cheesecakes.
1 8-oz package of fat free cream cheese
1 8-oz package of reduced fat cream cheese
3/4 cup sugar
1/2 cup egg substitute (like Egg Beaters)
3 tablespoons of fresh key lime juice
1/2 teaspoon vanilla extract
1/4 teaspoon coconut extract
1/2 cup of reduced-fat sour cream
1 tablespoon sugar
1/4 cup of toasted coconut flakes
Key lime slices cut into fourths for garnish
Line 24 cupcake tins with liners. To make the crust: pulse the graham crackers and vanilla wafers together in a food processor. Melt a stick of butter in the microwaves. Add to the graham cracker and vanilla wafer crumbs in a large bowl and mix well. Press the crumbs into the bottom of each cupcake tin to form a bottom crust.
To make the cheesecake filling: In a large bowl, beat together the cream cheeses and 3/4 cup of sugar until smooth. Add egg substitute, key lime juice, vanilla and coconut extracts and continue beating until smooth. Spoon the mixture evenly into each cupcake tin.
Bake for 10 to 12 minutes until set. Remove pan from oven. In a small bowl, stir together the sour cream and 1 tablespoon of sugar. Drop a dollop of the mixture onto each cheesecake. Cool for about 15 minutes, then cover and refrigerate for at least two hours.
When ready to serve, sprinkle the tops of the cheesecakes with toasted coconut flakes and top with a little key lime wedge.
1 cup of crushed shelled pistachios
1 log of goat cheese
2 cups of strawberries, sliced
2 bags of mixed arugula blend lettuce
1/2 cup of toasted coconut
In a large bowl, combine the bags of arugula mix. Break apart the goat cheese log and roll into small 1/2 inch balls. Roll the balls into the crushed shelled pistachios to coat. (If your hands get sticky, keep wetting them with water while handling the goat cheese.) Add the sliced strawberries and goat cheese balls to the lettuce. Top with the toasted coconut. Dress with the key lime dressing.
1/4 cup of fresh key lime juice
1 teaspoon of dijon mustard
1 teaspoon of minced garlic
1 teaspoon chopped fresh basil
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
1/2 cup of oil
Whisk all of the ingredients together and store up to one week in an airtight container.
It looked beautiful though and I’m sure was delicious. I will be making it again when I’m craving a light, key lime dessert!
2 large eggs
2 large egg whites
1/2 cup of key lime juice
1 teaspoon of grated lime zest
1 can of fat free sweetened condensed milk
1 reduced fat graham cracker crust
1 1/2 cups of frozen reduced calorie whipped topping like Cool Whip
Key Lime Slices for garnish
Preheat oven to 350 degrees. Beat eggs and egg whites on a medium speed until blended, gradually adding the juice, zest and milk to the mixture. Pour the mixture into the crust and bake at 350 degrees for 20 minutes or until the pie is set. Cool on a wire rack. Cover and chill for 4 hours. Spread the Cool Whip evenly over the pie. Garnish with lime slices.