Not exact matches
I did do some of the prep
in stages such as making the
lime curd on Friday and juicing and
zesting the
key limes on Saturday afternoon.
Mix
key lime zest, juice, and remaining 2/3 cup coconut milk
in a small bowl (it's okay if mixture separates slightly; it will be absorbed by cake).
Gently fold
in chilled
key lime curd and
key lime zest.
Whisk
in eggs, followed by
lime zest and
key lime juice.
2 scoops DailyBurn Fuel - 6
in vanilla 1 cup unsweetened almond milk 1 frozen banana 1 tablespoon
key lime juice
Zest of one
key lime 1/2 teaspoon maple syrup 1 cup ice cubes 1 tablespoon nonfat plain Greek yogurt 1 tablespoon crushed graham crackers
This recipe will get you close — featuring
key lime juice and
zest,
in addition to Greek yogurt, a frozen banana and vanilla protein powder.
In a medium bowl, gently whisk together the condensed milk, egg yolks,
key lime juice and
zest.
In a medium saucepan set over medium heat, combine the
key lime zest, juice, 1/4 cup unsalted butter and 1/4 cup sugar.
Whisk
in the coconut cream + water (OR milk if using),
zest and juice of
key limes and vanilla extract.
Fill the rest of jar with the
Key Lime yogurt, sprinkle some
lime zest and pop
in the fridge for a few hours to set.