Easter is still three weeks away, but if you are expecting company for the holiday, then you might want to get a jumpstart on your menu planning. Easter traditionally means ham, grandma’s potato salad and great green bean dishes around here. For dessert I like to stick with sweet treats MINUS the chocolate (the Easter Bunny takes care of filling baskets with loads of chocolate and having brownies or other fudgy desserts is a bit too much for one day).
The following fruity desserts are extremely popular with my friends and family. They are ideal for a spring or Easter buffet—-simple to prepare and delightfully light and sunny.
KEY LIME PIE
Ingredients:
1 (14 ounce) can sweetened condensed milk
1 (6 ounce) can frozen limeade concentrate (not thawed)
1 cup heavy cream
1 (6 ounce) graham cracker piecrust
Lime zest
Whipped cream
Directions:
Place the condensed milk, limeade concentrate, and cream in the bowl of an electric mixer fitted with the whisk attachment. Beat until fluffy.
Pour the filling into the piecrust and smooth the top.
Refrigerate for at least 4 hours.
Decorate pie with whipped cream and zest before serving.
STRAWBERRY SODA CUPCAKES
Ingredients:
1 box white cake mix
1 1/4 cups strawberry flavored soda
1/3 cup vegetable oil
3 egg whites
1 container cream cheese frosting
2 drops red food coloring
White and pink sprinkles
Fresh strawberries for garnish
Pink or white cupcake liners
Directions:
Heat oven to 350 degrees.
Place paper baking cups in 24 regular size muffin cups.
In large bowl, beat cake mix, soda, oil and egg whites on low speed 30 seconds. Beat 2 minutes on medium speed, scraping bowl occasionally.
Fill each paper cup 2/3rds the way up with batter.
Bake 15 to 20 minutes or until toothpick inserted in center comes out clean.
Allow cupcakes to cool completely.
Stir frosting in container until it starts to get smooth. Add food coloring until frosting is light pink. Frost cupcakes.
Decorate the top of cupcakes with sprinkles and fresh strawberries.
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