These summer-like temperatures have me making smoothies almost every day, so here’s one I tried recently that was extra tasty!
Cherry Berry Coconut Smoothie
Ingredients:
1/4 cup coconut milk
1 scoop vanilla protein powder (optional)
1/2 cup frozen dark cherries, thawed
1/4 cup frozen or fresh blueberries
1/2 cup ice cubes
Directions:
1. Place all ingredients in a blender and blend until smooth.
2. Kick back outside, relax and enjoy the beautiful weather!
Zesty, refreshing, tart, and tangy! If you like lime, this recipe is for you!
Once warm weather starts rolling in, I’m ready to taste the refreshing flavor of citrus, especially lime. These lime bars were packed with the zesty, tart lime flavor I was craving. And the crust…WOW. I will definitely be trying this crust recipe with other desserts!
Lime Bars with Coconut-Pignoli Crust
Recipe adapted from: Food Porn Daily Cookbook
Ingredients:
Zesty-Lime Whipped Cream
1 cup heavy whipping cream
2 Tbsp. sugar
1 tsp. vanilla
1 tsp. lime zest
Coconut-Pignoli Crust
1 stick butter, at room temperature
1/3 cup brown sugar, packed
zest from 1 lime
1/2 tsp. salt
1/3 cup pignolis (pine nuts), toasted and roughly chopped
1/2 cup sweetened coconut flakes, roughly chopped
1 cup flour
Lime Filling
3 eggs
1 egg yolk
2/3 cup sugar
1/2 tsp salt
1 Tbsp. lime zest
1/3 cup lime juice, freshly squeezed
1 Tbsp. limeade concentrate
1/3 cup flour
Lime zest, for garnishing
Directions:
Zesty-Lime Whipped Cream
1. Combine heavy whipping cream, sugar, and vanilla into chilled mixing bowl. Whisk on medium speed until cream holds stiff peaks.
2. Refrigerate until ready to use.
Coconut-Pignoli Crust
1. Preheat oven to 375° F.
2. In a large mixing bowl, cream butter until fluffy. Add brown sugar, lime zest and salt and beat until fully incorporated. Add remaining ingredients and beat until mixture resembles coarse crumbs.
3. Pour crust mixture into a 9×13-inch pan. Using your hands, pack the shortbread crust mixture into a compact, even layer across the bottom.
4. Bake on a sheet pan for 15 minutes or until crust is golden around the edges. Let cool completely before adding the lime filling.
Lime Filling
1. In a medium mixing bowl, beat whole eggs and egg yolk with a whisk. Add sugar, salt, and lime zest, mixing until fully incorporated. Whisk in lime juice and limeade concentrate. Add flour and mix until smooth and completely incorporated.
2. Pour filling onto cooled crust and bake for 10-15 more minutes, or until filling is firm. Remove from oven and cool completely before proceeding.
3. Pour whipped cream over cooled filling and spread into an even layer. Sprinkle remaining lime zest over whipped cream topping as a garnish. Chill for 2 hours or until ready to serve.
