Cool lime gives a citrus tang to an easy dessert bar.
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2
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cups all-purpose flour
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1/2
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cup powdered sugar
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1
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cup cold butter or margarine
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3/4
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cup frozen (thawed) limeade concentrate (from 12-oz can)
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2
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containers (6 oz each) Yoplait® Thick & Creamy Key lime pie yogurt
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1
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box (4-serving size) French vanilla instant pudding and pie filling mix
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1 1/2
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teaspoons grated lime peel
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1
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container (8 oz) frozen whipped topping, thawed
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1
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to 4 drops green food color
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Extra whipped topping, if desired
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Lime slices, if desired
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Fresh mint leaves, if desired
Steps
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1
Heat oven to 350°F. In large bowl, mix flour and powdered sugar. With pastry blender, cut in butter until mixture looks like fine crumbs. In bottom of ungreased 13x9-inch pan, press mixture evenly. Bake 20 to 30 minutes or until light golden brown. Cool completely, about 40 minutes.
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2
In large bowl, mix limeade and yogurt with wire whisk until blended. Beat in pudding mix until well blended. Let stand 5 minutes to thicken. Stir lime peel into yogurt mixture. Gently stir in whipped topping and food color until desired green color.
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3
Pour yogurt mixture over cooled crust; spread evenly. Refrigerate at least 2 hours before serving.
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4
For squares, cut into 6 rows by 4 rows. Serve each square topped with extra whipped topping, lime slice and mint leaf.
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1
Heat oven to 350°F. In large bowl, mix flour and powdered sugar. With pastry blender, cut in butter until mixture looks like fine crumbs. In bottom of ungreased 13x9-inch pan, press mixture evenly. Bake 20 to 30 minutes or until light golden brown. Cool completely, about 40 minutes.
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2
In large bowl, mix limeade and yogurt with wire whisk until blended. Beat in pudding mix until well blended. Let stand 5 minutes to thicken. Stir lime peel into yogurt mixture. Gently stir in whipped topping and food color until desired green color.
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3
Pour yogurt mixture over cooled crust; spread evenly. Refrigerate at least 2 hours before serving.
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4
For squares, cut into 6 rows by 4 rows. Serve each square topped with extra whipped topping, lime slice and mint leaf.
Expert Tips
This is a great recipe to make the night before an event, since it needs to be refrigerated at least two hours.
If you don't have a pastry blender, you can cut the butter into the flour and sugar mixture by pulling two table knives through the mixture in opposite directions.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories
- 200
- Calories from Fat
- 90
% Daily Value
- Total Fat
- 10g
- 15%
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- Saturated Fat
- 6g
- 32%
- Trans Fat
- 0g
- Cholesterol
- 20mg
- 7%
- Sodium
- 125mg
- 5%
- Total Carbohydrate
- 25g
- 8%
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- Dietary Fiber
- 0g
- 0%
- Sugars
- 13g
- Protein
- 2g
- Vitamin A
- 6%
- 6%
- Vitamin C
- 2%
- 2%
- Calcium
- 4%
- 4%
- Iron
- 2%
- 2%
Exchanges:
1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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