Archive for category: Desserts

• 2 (7 ounce) bars of milk chocolate
• 1 (7 ounce) bar of dark chocolate, broken into small pieces
• 1 (7 ounce) jar marshmallow fluff
• ¼ cup butter
• 4 cups sugar
• 3-4 tablespoons Nellie & Joe’s Key West Lime Juice, or to taste
• 1 (12 ounce) can evaporated milk
• 2 teaspoon vanilla extract

Line a 9×13″ pan with heavy aluminum foil. In a large sauce pan stir in evaporated milk, butter and sugar. Then place on medium heat stirring continuously until mixture comes to a rolling boil. Turn down to low heat and continue stirring constantly. For approximately 7 minutes or until mixture is completely smooth. Remove from heat and add chocolate, Nellie & Joe’s Key West Lime Juice, marshmallow fluff and vanilla extract. Stir until smooth.

Pour mixture into foiled pan and allow to cool. After cooling, place in refrigerator for 2-3 hours. Take out of refrigerator and flip over in large cutting board. Peel foil back and cut into desired squares.

• 9″ graham cracker pie crust
• 14 ounce can of sweetened condensed milk
• 2/3 cup non-fat plain yogurt
• ½ cup Nellie & Joe’s Key West Lime Juice
• 2 teaspoons lime zest
• ¼ cup water
• ¼ ounce package unflavored gelatin

Whisk together milk, yogurt, Nellie & Joe’s Key West Lime Juice and zest. Sprinkle gelatin over warm water and let soften for 2 minutes, then whisk into lime mixture. Refrigerate 15-20 minutes, stirring occasionally, until mixture begins to set. Pour into pie shell and refrigerate, preferably overnight.

• 6 egg yolks
• ¼ cup cold water
• ¼ cup cold Nellie & Joe’s Key West Lime Juice
• 1½ cups sugar
• ½ teaspoon vanilla
• ½ teaspoon lemon extract
• 1½ cups sifted cake flour
• ¼ teaspoon salt
• 6 egg whites
• ¾ teaspoon cream of tartar

Beat egg yolks until thick and lemon-colored; add water and Nellie & Joe’s Key West Lime Juice and continue beating until very thick. Gradually beat in sugar, then extract. Sift flour with salt 3 times; fold into egg yolk mixture a little at a time. Beat egg whites until foamy; add cream of tartar and beat until they form moist, glossy peaks. Fold into first mixture, turning bowl gradually. Bake in increased 10″ round tube pan in slow oven (325°) about 1 hour. Invert pan to cool.

• One – 14 oz. can of fat free sweetened condensed milk
• 1/2 cup – Nellie & Joe’s Mango Key Lime Juice
• 8 oz. container of non-dairy whipped topping
• One – 9″ reduced fat graham cracker crust

Combine condensed milk, mango key lime juice and whipped topping. Blend until smooth. Pour mixture into pie crust and refrigerate for several hours or until pie filling is firm.

• 1 cup graham cracker crumbs
• 1/3 cup brown sugar, firmly packed
• ¼ cup (½ stick) butter or margarine, melted
• 4 (8 oz.) cream cheese
• 1 cup granulated sugar
• 2 tablespoons flour
• 1 teaspoon vanilla
• 4 eggs
• 1 tablespoon Nellie & Joe’s Key West Lemon Juice
• 1 tablespoon Nellie & Joe’s Key West Lime Juice
• 1 tablespoon fresh orange juice
• 1 teaspoon lime zest
• 1 teaspoon lemon zest
• 1 teaspoon orange zest

Mix crumbs, brown sugar and butter; press onto bottom of 9″ pan. Bake at 325° for 10 minutes for silver springform pan; bake at 300° for 10 minutes if using dark nonstick springform pan. Beat cream cheese, granulated sugar, flour and vanilla with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Blend in remaining ingredients; pour over crust. Bake at 325° for 1 hour and 5 minutes, or until center is almost set, if using silver springform pan; bake at 300° for 1 hour and 5 minutes if using dark nonstick springform pan. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight.