Best Lime Parfaits Recipes

KEY LIME PARFAITS

Steps:

• Melt butter in heavy small skillet over medium heat. Mix in sugar and stir until bubbling, about 1 minute. Mix in crumbs; stir until color deepens, about 3 minutes. Turn out onto plate and cool.
• Stir condensed milk, lime juice and lime peel in large bowl to blend (mixture will thicken). Using electric mixer, beat cream in medium bowl until firm peaks form; fold into lime mixture.
• Place 1/4 cup lime mousse in each of six 8- to 10-ounce wine goblets. Top each with 1 tablespoon crumb mixture, then 1/4 cup mousse. Top parfaits with remaining crumb mixture. Refrigerate at least 1 hour and up to 4 hours.

KEY LIME PARFAITS

Steps:

• 1. Melt butter in heavy small skillet over medium heat. Mix in brown sugar and stir until bubbling, about 1 minute or less. Mix in crumbs; stir until color deepens, about 3 minutes. Turn out onto plate and cool.
• 2. To make the Key lime cream, stir condensed milk, lime juice and lime peel in large bowl to blend (mixture will thicken). Set aside while you make sweetened whipped cream.
• 3. For whipped cream topping, beat 2 cups whipping cream in bowl until stiff peaks start to form. Add 1/4 cup powdered sugar and 1 teaspoon vanilla. Make sure the bowl and the beaters are cold. It helps if you put the bowl in the freezer and the beaters 10 minutes before you make the whipped cream.
• 4. Using electric mixer, beat cream in medium bowl until firm peaks form; fold 1 cup of whipped cream into key lime cream mixture. Save the remaining whipped cream for topping the parfaits.
• 5. Place 1/4 cup lime mousse in each of six 8- to 10-ounce wine goblets. Top each with 1 tablespoon crumb mixture, then 1/4 cup mousse. Top parfaits with remaining crumb mixture. Refrigerate at least 1 hour and up to 4 hours. Just before serving, add a generous dollop of whipped cream.

MANGO-LIME RICOTTA PARFAITS

Steps:

• In a bowl, toss together mangoes, sugar, and lime zest and juice. Let stand 20 minutes. Top ricotta with mango mixture, and serve.

KEY LIME STRAWBERRY PARFAITS

Steps:

• In 1-quart stainless steel or nonstick saucepan (do not use aluminum because the filling mixture will discolor), stir together soymilk, 1/2 cup sugar, the cornstarch, Key lime juice and lime peel with wire whisk until cornstarch is dissolved. Heat to boiling, stirring constantly. Boil 1 minute, stirring constantly.
• Cover surface of pudding mixture with plastic wrap to prevent skin from forming. Refrigerate 30 minutes, stirring occasionally, or until cool.
• Meanwhile, in small bowl, mix crumb mixture; set aside.
• Gently fold 2 cups whipped topping into pudding mixture. Spoon 1/4 cup pudding mixture into each of 6 small parfait glasses or dessert bowls. Sprinkle each with 1/2 teaspoon crumb mixture. Arrange 2 tablespoons strawberries over crumb mixture. Repeat layers. Top each with dollop of additional whipped topping. Serve immediately.

CRUNCHY LIME & BERRY PARFAITS

Steps:

• In a small bowl, combine the pretzels, sugar and butter; press into a greased 9-in. square baking pan. Bake, uncovered, at 350° for 8-10 minutes or until lightly browned. Set aside., In a large bowl, combine the whipped topping, confectioners' sugar, lime juice and zest. In another bowl, combine the berries. Break pretzel mixture into small pieces., Spoon 2 tablespoons lime mixture into each of eight parfait glasses. Layer each with 1 tablespoon pretzel pieces and 1/2 cup berries. Top each with remaining lime mixture and pretzel pieces. Serve immediately.

STRAWBERRY-LIME QUINOA PARFAITS

Steps:

• In a small saucepan, bring water to a boil. Add quinoa. Reduce heat; simmer, covered, 12-15 minutes or until liquid is absorbed. Remove from heat; fluff with a fork. Stir in lime zest; refrigerate 30 minutes., Layer 1/3 cup yogurt, 1/3 cup strawberries, 1/4 cup quinoa mixture and 1 tablespoon coconut into four parfait glasses. Repeat layers.

LIME PARFAITS

Steps:

• In a bowl, combine 1/2 cup cookie crumbs and nuts. In another bowl, combine sherbet and lime zest. Spoon 1 tablespoon cookie mixture into six parfait glasses; top with 1/4 cup sherbet mixture. Repeat layers. Sprinkle with remaining cookie crumbs. Cover and freeze until firm.,

LIME-STRAWBERRY FRUITY JELL-O PARFAITS

Steps:

• Prepare gelatin as directed on package; pour into 8-inch square dish. Refrigerate 3 hours or until firm.
• Cut gelatin into 36 cubes.
• Spoon 1/3 cup berries into each of 6 parfait glasses. Top each with 1 Tbsp. COOL WHIP and 6 gelatin cubes. Top with remaining COOL WHIP. Sprinkle with zest.

KEY LIME PIE PARFAITS

Steps:

• Combine first 5 ingredients in a large bowl, stirring with a whisk until smooth, pour into the top of a double boiler. Cook over simmering water until mixture thickens (about 6 minutes) or until a thermometer registers 160 degrees F., stirring constantly. Remove from heat. Place pan in a large ice-filled bowl for 20 minutes or until mixture comes to room temperature, stirring occasionally.
• Spoon 1 tablespoons whipped cream into each of 8 (8-oz.) glasses, top each serving with 1 tablespoons crumbs and 3 tablespoons lime mixture. Repeat layers once, ending with lime mixture. Top each serving with 1 tablespoons whipped cream; sprinkle with lime rind, if desired. Serve immediately.

COOKIE LIME PARFAITS

Steps:

• In a bowl, combine sherbet and lime peel. Spoon into chilled parfait glasses. Sprinkle with cookies and nuts.