Mom's Lemon or Lime Pie

EASIEST LEMON/LIME PIE

Ingredients:

• 1-8oz can frozen lemonade or limeade concentrate
• 1-8 oz Container Cool Whip, softened
• 1-8 oz can Eagle Brand Sweetened Condensed Milk
• Few drops of lemon or green food coloring
• 1 8-9 Inch Graham Cracker Crust

Directions:

Stir together semi-thawed lemonade, condensed milk and cool whip (do not over mix). Place in graham cracker crust 8-9 inches.

Adjust coloring (if wanted).

Chill, best overnight.

Currently, 8oz cans no longer made, buy larger frozen cans and use 8oz. Can top with lemon or lime zest.

MOM

Key Lime Pie (low fat)

Prep: 10 min., Bake: 12 min.

Place the unbaked pie on a cookie sheet for easier removal from the oven.


Ingredients

• * 1 (14-oz.) can fat-free sweetened condensed milk
• * 3/4 cup egg substitute
• * 1/2 cup fresh lime juice
• * 2 teaspoons grated lime rind (about 2 limes)
• * 1 (6-oz.) reduced-fat ready-made graham cracker crust
• * 1 (8-oz.) container fat-free whipped topping, thawed
• * Garnishes: lime wedges, lime curls

Preparation

Process first 4 ingredients in a blender until smooth. Pour mixture into piecrust.

Bake at 350° for 10 to 12 minutes or until golden. Let pie cool completely, and top with whipped
topping. Garnish, if desired.

Lime Shrimp Lettuce Wraps

Ingredients:

• 3 tablespoons fresh lime juice
• 3 tablespoons vegetable oil, divided
• 2 tablespoons soy sauce, divided
• 3 teaspoons grated fresh ginger
• 1 clove garlic, minced
• 1 pound medium fresh shrimp, peeled, deveined, and chopped
• 1/2 red bell pepper, diced
• 2 green onions, diced
• 1 (5-ounce) can water chestnuts, drained and chopped
• 1 head iceberg lettuce, cored, cut in 1/2

Directions:

In a medium bowl, combine lime juice, 2 tablespoons oil, 1 tablespoon soy sauce, ginger and garlic. Add shrimp and let marinate in refrigerator for 30 minutes.

In a medium skillet, heat 1 tablespoon oil over medium-high heat. Add bell pepper, green onions, and water chestnuts; cook, stirring occasionally, for 3 minutes. Add shrimp and marinade and cook 3 minutes, or until shrimp are pink. Stir in 1 tablespoon soy sauce.

Divide lettuce into leaves. Spoon about 1/4 cup mixture down center of 1 lettuce leaf. Fold bottom edge and sides up and over filling. Repeat with remaining lettuce leaves and shrimp filling.

http://www.foodnetwork.com/recipes/paula-deen/lime-shrimp-lettuce-wraps-recipe/index.html