Tag: key lime pie

Berry Skewers with a Coconut Lime Yogurt Dip

by Pam on April 22, 2014

This was a fun and simple after school snack that I threw together today. The kids love fruit skewers and I thought it would be fun to make a dip for them. I grabbed a Greek coconut yogurt and a Key Lime Pie yogurt and mixed them together for a tasty dip that paired perfectly with the berries. My kids absolutely loved these skewers & dip and gobbled them up in minutes. They made a tasty and fun snack but they would also be great as an appetizer or dessert too. Super easy. Super quick. Huge smiles on my kids faces – you can’t beat that!

Combine the coconut yogurt and lime yogurt together in a bowl until well combined. Wash the berries and remove the stems from the strawberries.

Place the fruit on wooden skewers then place on a serving plate. Serve immediately with the dip on the side. Enjoy.

Dipping the skewers

Happy kids!

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Berry Skewers with a Coconut Lime Yogurt Dip

Yield: 2

Total Time: 5 min.

Ingredients:

Greek coconut yogurt
Key lime pie yogurt
Strawberries
Blackberries
Raspberries
Blueberries
Wooden Skewers

Directions:

Combine the coconut yogurt and lime yogurt together in a bowl until well combined. Wash the berries and remove the stems from the strawberries. Place the fruit on wooden skewers then place on a serving plate. Serve immediately with the dip on the side. Enjoy.

Recipe and photos by For the Love of Cooking.net

References

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Homemade Banana Ice Cream with Mini Chocolate Chips and Coconut

by Pam on July 28, 2013

After seeing several posts around the web making banana ice cream using only frozen bananas and a little bit of milk, I decided to make it with my kids. It was a super hot day and the kids were bored so we grabbed the ripe bananas out of the freezer and made this sweet and tasty treat. My kids had fun making the ice cream and both agreed it would be even better with some mini chocolate chips and shredded coconut added to it. This ice cream was super fun and simple to make and my kids thought it was amazing – they ate every single bite.

Peel the ripe bananas and cut them into thick coins. Place on a plate and put into the freezer for 2 hours.

Side Note: I used the over ripe bananas that I had previously placed into the freezer. Trying to peel the frozen banana peels made it more difficult so I recommend peeling and cutting the banana prior to freezing.

Remove the frozen bananas and place into your blender along with a couple of tablespoons of milk. Blend until creamy, making sure to scrape the sides with a rubber spatula. Remove from the blender and place into a bowl.Add the mini chocolate chips and shredded coconut then mix until well combined. Place into the freezer for 30 minutes then scoop and serve. Enjoy!

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Homemade Banana Ice Cream with Mini Chocolate Chips and Coconut

Yield: 2

Ingredients:

3 ripe bananas, peeled & sliced into coins
2 tbsp milk
2 tbsp mini chocolate chips
2 tbsp sweetened shredded coconut

Directions:

Peel the ripe bananas and cut them into thick coins. Place on a plate and put into the freezer for 2 hours.

Side Note: I used the over ripe bananas that I had previously placed into the freezer. Trying to peel the frozen banana peels made it more difficult so I recommend peeling and cutting the banana prior to freezing.

Remove the frozen bananas and place into your blender along with a couple of tablespoons of milk. Blend until creamy, making sure to scrape the sides with a rubber spatula. Remove from the blender and place into a bowl. Add the mini chocolate chips and shredded coconut then mix until well combined. Place into the freezer for 30 minutes then scoop and serve. Enjoy!

Recipe and photos by For the Love of Cooking.net

References

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Mini key lime and ginger pies

Goodtoknow TV

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This month, our baking blogger Anneliese Giggins has created deliciously tangy mini key lime pies. Made with a spicy ginger base, these tasty little puds are so easy to make and are perfect for all occasions

That’s goodtoknow

Anneliese says: ‘If you bake fairly regularly it is worth paying a little more for your bakeware. Cheap tins can bow in the oven, providing an uneven bake. Investing in a few stronger and heavier tins will make such a difference to your cakes and bakes and they can last you a lifetime.’

Ingredients

For the biscuit base:

75g unsalted butter
200g gingernut biscuits

For the topping:

397g condensed milk (you can use the light version, 405g tin – it doesn’t make any difference. I tried it with both)
284ml double cream
The juice from 5 limes and the finely grated zest from 1 lime.

Method

First of all place the muffin cases into your muffin tin.
Weigh the butter, then place into a small saucepan over a low heat to melt. While you wait for the butter to give in to the heat, weigh your biscuits then place into a sandwich or freezer bag. You can use a blender or food processor to produce fine crumbs, but I quite enjoy using a rolling pin to bash the living daylights out of the biscuits. Be warned, gingernuts are quite firm, so you may have a sore arm and a red face by the time you have finished! Once the butter has melted you can pour the biscuit crumbs into the saucepan and mix to combine. The mixture is now ready to be spooned as equally as possible into the base of each muffin case. Be sure to press the buttery biscuit mixture firmly into each case with the back of your spoon.
While you leave the biscuit bases to set you can get on with the simple filling. Pour the condensed milk and double cream straight into your mixing bowl. As you require the grated zest from one lime, add this before adding the juice. I have discovered that it is quite tricky to try to remove the zest once the lime has been cut in half and emptied of juice! Also, make sure it is grated very finely otherwise you will have big lumps of zest in your pies. Once all of the juice and zest have been added to the condensed milk and double cream, use a balloon whisk to combine it all together. The mixture will start off very runny. DO NOT PANIC!! Within a few seconds it will thicken up like magic!
Once your biscuit bases are set and firm, they are ready to receive the delicious lime topping. Dollop generous spoonfuls on top of each base until all the mixture has been used up. Smooth the surfaces with the back of your spoon, then place into your fridge for a minimum of two hours. I know waiting is torture but you can console yourself by licking out the bowl!
When the time has finally passed you can remove your pies from the tins and peel off the paper. The topping is meant be on the soft side but it should hold its shape once the paper has been removed. Your work is done and you can now reward yourself with one, or more likely two, mini key lime and ginger pies. I really hope you enjoy making and most importantly eating them!

Read Anneliese’s baking blog

By Anneliese Giggins

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Nutritional information

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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