Beach Pretty Entertaining: Summer Desserts That Won't Heat Up The Kitchen
Key Lime Pops
Less time in the kitchen and at the beach is what summer is all aboout! And who doesn't love desserts that will not heat up the kitchen? We do! So, hopefully you enjoy these desserts Women's Day shared...and your family and guests will love these delicious and fun desserts to make your day so much more yummy!
Key Lime Pie Pops
Jul. 11, 2017 at 4:00 PM
Turn your favorite summer pie into an easy creamy lime and graham cracker frozen treat.
Technique tip: You don't need fancy ice pop molds to make these pops. Try using basic tools you already have in your kitchen, such as small paper cups, a loaf pan, large ice cube trays or even empty yogurt containers.
Swap option: To give these pops a chocolaty twist, swap 16 chocolate wafer cookies for the graham crackers.
- 6 graham crackers
- 1/4 cup (1/2 stick) unsalted butter, melted
- 4 ounces (1/2 package) cream cheese, at room temperature
- 1/2 cup sweetened condensed milk
- 1 teaspoon finely grated lime zest
- 1/4 cup freshly squeezed lime juice
- 1 cup heavy cream, very cold
- Twelve 3-ounce paper cups
- 12 wooden craft sticks
1. In the bowl of a food processor, pulse the graham crackers to form fine crumbs. Add the butter and pulse to combine.
2. In the bowl of an electric mixer, using the whisk attachment, beat the cream cheese on low speed until smooth. With the mixer running, gradually add the sweetened condensed milk, then the lime zest and juice.
3. Add the cream, then increase the speed until mixture is thick and soft peaks form, 3 to 4 minutes. Divide among the cups (about 5 tablespoons per cup). Top with the graham mixture and lightly press down to flatten.
4. Transfer the cups to a small, rimmed baking sheet and push a craft stick halfway down into each cup. Freeze until firm, at least 6 hours.
5. When ready to serve, peel the cups away from the pops.
- 18 vanilla sandwich cookies (we used Oreos)
- 1/2 c. shelled unsalted pistachios
- 4 tbsp. unsalted butter, melted
- 2 pt. mango sorbet
- Meringue cookies, chopped pistachios, sliced almonds and edible flowers, for serving
- In a food processor, pulse the cookies and pistachios to form fine crumbs. Add the melted butter and pulse to combine.Transfer to a 9-inch pie dish and press evenly on the bottom and up the sides. Refrigerate for at least 20 minutes.
- Using an electric mixer, slowly beat the sorbet in a large bowl to soften slightly. Spread evenly into the crust. Freeze until the mixture is set, at least 4 hours and up to 2 days, covering lightly with plastic wrap after 1 hour.
- Just before serving, sprinkle decorations around the perimeter of the pie, if using.
Mixed -Berry Ice Cream Whoopie Pies
- 2 1/4 c. all-purpose flour
- 3/4 tsp. baking powder
- 1/2 tsp. kosher salt
- 1/4 tsp. baking soda
- 1/2 c. (1 stick) unsalted butter, at room temperature
- 1/2 c. granulated sugar
- 1/2 c. packed light brown sugar
- 1 tbsp. grated lemon zest
- 1 large egg
- 1 c. buttermilk
- 6 oz. small blueberries and raspberries
- 1 pt. Ice cream
- Heat oven to 375 degrees F. Line 3 large baking sheets with parchment paper. In a medium bowl whisk together the flour, baking powder, salt, and baking soda.
- Using an electric mixer, beat the butter, sugars, and lemon zest in a large bowl until light and fluffy, about 3 minutes. Reduce the mixer speed to low and beat in the egg. In two additions, alternately add the flour mixture and buttermilk, mixing until just incorporated. Gently fold in the berries.
- Scoop 32 mounds of batter (about 1 1/2 tablespoons each) onto the prepared baking sheets, spacing them 2 inches apart. Bake in batches until puffed and the tops spring back when lightly pressed, 12 to 14 minutes. Let cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
- Form sandwiches with the cooled pies and ice cream (about 2 tablespoons per sandwich).