This fresh, citrusy cake needs no baking — not even the crust. And it's perfect for people who prefer not-too-sweet desserts.
- Portion size 10 servings
Ingredients
Method
In bowl, stir crumbs with butter until moistened; press onto bottom and up side of 10-inch (25 cm) pie plate. Refrigerate until firm, about 30 minutes.
In bowl, beat together cream cheese, half of the cream, the condensed milk, lemon and lime rinds, lime juice and sugar until fluffy. Scrape into prepared crust, smoothing top. Cover loosely and refrigerate until firm, about 4 hours. (Make-ahead: Refrigerate for up to 2 days.)
In bowl, whip remaining cream. Using piping bag or spoon, pipe rosettes or dollop onto top of cake. Top each with 1 each lemon and lime curl.
Nutritional facts <b>Per each of 10 servings:</b> about
- Sodium 316 mg
- Protein 7 g
- Calories 449.0
- Total fat 37 g
- Cholesterol 111 mg
- Saturated fat 21 g
- Total carbohydrate 23 g
%RDI
- Iron 8.0
- Folate 9.0
- Calcium 10.0
- Vitamin A 38.0
- Vitamin C 7.0
