Best Lime Kiwi Cloud With Strawberry Sauce Recipes

Kiwi Lime Pie image

Provided by Lucy Danziger

Yield Serves 12

Number Of Ingredients 10

1 tablespoon ground flax
2 tablespoons water
4 graham cracker sheets, broken in half
1/2 cup uncooked old-fashioned oats
2 tablespoons pumpkin seeds
1 14-ounce can sweetened condensed milk
5 egg yolks, beaten
4 teaspoons lime zest
1/2 cup fresh lime juice
4 kiwis, peeled, cut into thin slices

Steps:

Heat the oven to 375°F. Place the flax and water in a small bowl and stir with a teaspoon. Set aside.
In a food processor, grind the graham crackers and oats into fine crumbs. Transfer to a separate bowl.
Using a clean coffee grinder, grind the pumpkin seeds. Add to the graham cracker mixture. Add the flax mixture and stir until a coarse meal forms. Press into the bottom and up the sides of an 8 x 8-inch pie plate.
In a large bowl, place the condensed milk, egg yolks, and lime zest and juice. Whisk well, until a thick, creamlike mixture forms. Pour over the unbaked graham crust and smooth the top with a rubber spatula.
Bake 12 to 15 minutes, until the edges are firm but the center still jiggles when you shake the pan. Remove from the oven and let cool 30 minutes. Decorate with kiwi slices. When the pie is fairly cool, cover with plastic wrap and chill for at least 1 hour, or up to 8 hours, before serving.

Lime Fool with Strawberries and Kiwi image

Yield Serves 4

Number Of Ingredients 10

1/4 cup whipping cream
1/4 cup fresh lime juice
1 teaspoon grated lime peel
6 ounces imported white chocolate (such as Lindt), chopped
3/4 cup chilled whipping cream
3 tablespoons sugar
2 cups sliced hulled strawberries
2 kiwi fruit, peeled, thinly sliced
4 whole strawberries
4 lime slices

Steps:

Bring first 3 ingredients to simmer in heavy small saucepan. Reduce heat to low. Add chocolate and stir until melted and smooth. Pour into medium bowl. Refrigerate until cool but not set, stirring occasionally, about 25 minutes.
Beat 3/4 cup chilled cream in another medium bowl to soft peaks. Add sugar and beat until stiff. Fold cream into white chocolate mixture.
Place scant 1/4 cup sliced berries in each of four 8- to 10-ounce wineglasses. Press 3 kiwi slices against sides of each glass. Spoon 1/3 cup cream mixture into each glass. Spoon scant 1/4 cup sliced berries in center of each, pressing into center so berries do not show at sides of glasses. Spoon remaining cream over; smooth tops. Cover and chill at least 2 and up to 6 hours.
To serve, using small knife, make lengthwise cuts in whole strawberries without cutting through stem ends. Fan 1 strawberry atop each dessert. Attach lime slice to rim of each glass.