Let me preface by saying that this dessert definitely doesn’t fall into the healthy category, but damn is it good. Traditionally, this recipe is called a Carlota de Limón in Mexico. I figured I would call this an icebox cake, though, since you might see Carlota and have no idea what the heck I’m talking about. And it really is just a different version of an icebox cake- cookies layered with a sweet lime cream and topped with some sliced strawberries.
If you’re wondering what a beautiful slice of this tastes like? Basically heaven on Earth. I mean… basically a lime cheesecake. It is:
Even though this isn’t on the healthier side of things, I can tell you from experience that two large slices of this icebox cake and you will KILL your workout. I had one of my best and strongest workouts in a while after downing way too much of this icebox cake in one sitting.
*I was able to find a “light” version of condensed milk and evaporated milk here in Mexico but have had trouble finding an equivalent online for the U.S. You can use any fat content of condensed and evaporated milks in this dish, but if you can find “light” versions that will lower the calorie and fat content considerably.
I’m working on recipe testing for some of my last Fiesta Fridays recipes (the series ends this month) and *hint, hint* they are all going to be desserts. So tell me- what are some of your favorite Mexican desserts?
- 1 12 fl. oz. can skim evaporated milk
- 1 10 fl. oz. can light condensed milk
- 1/2 cup lime juice
- 2 packages of Maria cookies (about .5 lb/10 oz. or 40 cookies each)
- Pour condensed milk and evaporated milk in a blender. Turn blender on low and gradually add in lime juice while continuing to blend until mixture thickens. The mixture will get noticeably thicker once you are done adding the lime juice- it should coat the back of a spoon.
- Pour enough of the mixture into an 8 X 8 baking dish to just cover the bottom.
- One by one, dip the cookies into the mixture and layer them in the dish. You may need to break some of the cookies in half to cover the whole pan. Slightly push down on the cookies as you go as they will slightly float in the milk mixture.
- Continue dipping and layering until you have used up all the cookies.
- Pour the remaining mixture over the top of the cookies. Cover the baking dish and refrigerate overnight.
- Slice into squares with a sharp knife and serve with sliced strawberries on top.