Best Watermelon Lime Gelatin Squares Recipes

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FROZEN WATERMELON-LIME BARS



Frozen Watermelon-Lime Bars image

The combination of condensed milk and lime gives this dessert a bit of tropical flair.

Provided by Ian Knauer

Categories     Milk/Cream     Ice Cream Machine     Dairy     Fruit     Dessert     Picnic     Kid-Friendly     Frozen Dessert     Lime     Melon     Watermelon     Spring     Summer     Gourmet     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 6 servings

Number Of Ingredients 12

For Watermelon Sorbet:
1 (2 1/2-pounds) piece of watermelon
1/2 cup sugar
2 tablespoons fresh lime juice
1 tablespoon tequila
For Lime Semifreddo:
1 (14-ounce) can sweetened condensed milk
1 teaspoon grated lime zest
1/2 cup fresh lime juice
1/2 cup chilled heavy cream
Equipment:
An ice cream maker

Steps:

  • Make watermelon sorbet:
  • Line a 9-inch square baking pan (2 inches deep) with plastic wrap or parchment paper, leaving a 2-inch overhang. Put lined pan in freezer.
  • Coarsely chop watermelon flesh (leave seeds in), then purée enough to yield 2 1/2 cups in a blender.
  • Add sugar, juice, and tequila to purée and blend 30 seconds.
  • Freeze sorbet in ice cream maker. Transfer to lined baking pan, smoothing top. Put in freezer to harden, at least 1 hour.
  • Make lime semifreddo:
  • Whisk together condensed milk, zest, and juice. Beat cream until it just holds stiff peaks, then gently fold into condensed-milk mixture.
  • Spread over sorbet, smoothing top. Freeze until solid, at least 2 hours.
  • To serve, lift dessert from pan using plastic wrap. Cut into 12 bars and serve on chilled plates.

LUSCIOUS LIME ANGEL SQUARES



Luscious Lime Angel Squares image

A creamy lime topping turns angel food cake into these yummy squares that are perfect for potlucks or picnics. "You can eat a piece of this light and airy dessert without feeling one bit guilty," notes Beverly Marshall of Orting, Washington. "I adapted this luscious treat from another recipe. It is super-easy to make."

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 15 servings.

Number Of Ingredients 8

1 package (.3 ounce) sugar-free lime gelatin
1 cup boiling water
1 prepared angel food cake (8 inches), cut into 1-inch cubes
1 package (8 ounces) reduced-fat cream cheese, cubed
1/2 cup sugar
2 teaspoons lemon juice
1-1/2 teaspoons grated lemon zest
1 carton (8 ounces) reduced-fat whipped topping, thawed, divided

Steps:

  • In a small bowl, dissolve gelatin in boiling water. Refrigerate until mixture just begins to thicken, about 35 minutes. Place cake cubes in a 13x9-in. dish coated with cooking spray; set aside., In a small bowl, beat cream cheese until smooth. Beat in the sugar, lemon juice and zest. Add gelatin mixture; beat until combined. Fold in 1-1/2 cups whipped topping. , Spread over top of cake, covering completely. Refrigerate for at least 2 hours or until firm. Cut into squares; top with remaining whipped topping.

Nutrition Facts : Calories 139 calories, Fat 4g fat (3g saturated fat), Cholesterol 8mg cholesterol, Sodium 145mg sodium, Carbohydrate 21g carbohydrate, Fiber 0 fiber), Protein 3g protein.

LOOPY LIME AND LYCHEE GELATIN PARFAIT



Loopy Lime and Lychee Gelatin Parfait image

Provided by Sunny Anderson

Categories     dessert

Time 2h10m

Yield 4 servings

Number Of Ingredients 7

1 (20-ounce) can lychees in syrup or 8 lychees in syrup, sliced in half, 1/3 cup syrup reserved
1 (3-ounce) box lime-flavored gelatin (recommended: Jell-O)
2/3 cup vanilla-flavored vodka
1 cup heavy cream
1/4 cup sugar
1/4 teaspoon vanilla extract
Maraschino cherries, for garnish

Steps:

  • Evenly divide the lychees cut-side down among 4 parfait glasses.
  • Add the gelatin powder to a large measuring cup. Add 1/2 cup of boiling water and stir until the powder is dissolved. Stir in the lychee syrup and vodka. Pour over the prepared glasses and refrigerate until gelatin sets, about 2 hours.
  • Meanwhile, whip the cream. In a large bowl add the heavy cream and whisk briskly until soft peaks form, then add the sugar and vanilla and continue to whisk until firm peaks form when the whisk is removed.
  • Once the gelatin sets, top with whipped cream and a cherry for garnish.

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