Watermelon Lime Gelatin Squares Recipes
FROZEN WATERMELON-LIME BARS
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
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.
LAYERED LIME GELATIN SQUARES
Light dessert low in sugar. Wonderful treat without all the guilt.
Provided by Barbara Kavorkian
Categories Desserts
Time 2h45m
Number Of Ingredients 5
Steps:
- 1. In a large whisk in boiling water into gelatin for 2 minutes until dissolved. Add enough ice to cold water to measure 1 1/2 cups total. Add this to gelatin and stir until ice is completely melted. Refrigerate roughly 45 minutes or so until the gelatin is slightly thickened. This will not be set.
- 2. Remove 1 1/2 cups of the gelatin and set aside. Add 1/4 cup of the whipped topping to remaining gelatin and stir with wire whisk until well blended. Reserve the rest of the whipped cream to top at the end. Pour into 8 inch square dish and refrigerate about 15 minutes until set but not firm. Carefully spoon reserved gelatin that was set aside over the creamy layer in dish.
- 3. Refrigerate 3 hours until firm. Cut into 9 squares to serve. Top each with a dollop of remaining whipped topping.
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- Use kitchen sheers to remove the excess pulp/membranes from the insides of the limes. Invert the lime halves on a paper towel to drain off any moisture, if necessary. Turn halves over and arrange them on a plate so they are ready to be filled. You will have 4 halves if you started with 2 limes.
- In a glass measuring cup, combine the gelatin mix with the boiling water. Stir until completely dissolved, about 3 minutes.
- Gently pour the Jello into the lime halves. Some may spill onto the plate, but it can easily be cleaned later.
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