Sunday, September 21, 2014

Pinterest food finds. mini key lime pies. AND whip cream

So we had my dad over for dinner this week, and my youngest and I wanted to try a new desert--YUM!

  • 1 1/2 cups graham cracker crumbs, crushed (about 12 squares)
  • 3 T Sugar
  • 3/4 stick butter (about 1/3 cup)
  • 3 egg whites beaten
  • 2 (14 oz) cans sweetened condensed milk
  • 3/4 cup lime juice
  • 1 T Lime zest
  • 1/3 cup nonfat greek yogurt
1. Crush the graham cracker squares in a food processor or place in a gallon size bag and roll with a rolling pin.  
2. Add sugar and butter and mix into the crushed graham cracker.
3. Press 1 tablespoon graham cracker mixture into the bottom of a cupcake liner.  I put 1 T in and then pressed down with my fingers.  You have the option to bake this at 350 degrees for 8 minutes so that it can harden.  DO THIS!
4.  In a sperate bowl, mix together egg whites, condensed milk, lime juice, lime zest, and greek yogurt.  Mix well.
5.  Fill the cupcakes about 3/4 of the way full with the mixture.   Bake for 12-15 minutes and cool.
6.  Top with whip cream and garnish with lime if desired.  Store in the refrigerator.

I decided I wanted to make my own whip cream as well--my family loved this too:

homemade whipped cream process
2 tbsp Sugar
1 cup Heavy Whipping Cream

Make sure mixing bowl and cream are very cold (put in freezer for 15 minutes).
Put sugar into the mixing bowl and add whipping cream.
Whisk until the cream gets stiff peaks.
Use within 8 hours. Re-whisk if it starts to flatten out.

I will most DEFINITELY make this again--juicing my limes and getting the zest was tedious but my sweet helper REALLY enjoyed the fruits of his labor!

Thanks for the visit today!