If you like key lime pie you’re in luck, because that is exactly what this fruit on a skewer with lime sauce tastes like! Amazingly, it is a 3-ingredient recipe that can be made in about 5-minutes and is a heavenly plant-based snack. Kid-friendly too!
This dessert is amazing because it’s…
- Extremely simple
- Requires only 3 ingredients
- All made in a blender, so no cooking
- Super healthy
- Amazingly flavorful
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Recently, I was teaching a plant-based nutrition and cooking class on heart health at a local hospital’s Heart Wellness Center. All three of the recipes we made in class came from the book, Prevent and Reverse Heart Disease by Dr. Caldwell Esselstyn.
The class participants went bonkers over this key. Such an easy, delicious, and healthy snack option!
One person told me she took some of the leftovers from class home and ate grapes topped with this sauce for breakfast the next morning. Later in the week, she made it for herself. That says a lot!
Both regular limes and key limes work just as well for this recipe. What’s the difference anyway?
Here are some key differences between key limes and regular limes:–Tasting Table
- Key limes, also known as Mexican or West Indian limes, are more aromatic, with tarter and more floral juice.
- They are slightly yellow in color and contain more seeds.
- Though less common in the U.S., they’re more prevalent throughout the rest of the world.
Remove the zest of lime with a citrus zester. I have linked my favorite kitchen tool for this below. It is a breeze to use. Much easier than the grater-type, in my opinion.
How to make 3-ingredient lime sauce
A full list of ingredients, measurements, instructions, and a print button can be found in the recipe card at the bottom of the page.
- maple syrup
- lime juice with zest
Believe it or not, the glaze for this cake requires only three ingredients–lime juice and zest, tofu, and maple syrup. That’s it! Simply blend these up in a blender.
Place tofu, maple syrup, lime juice and zest in a blender and blend well.
Nutritional value of limes
Limes may be small, but their juice is packed with flavor and nutritional benefits. They’re even credited with saving English sailors from scurvy at sea, hence the nickname “limeys.”
Lime juice even has more acid and natural sugar content than its close cousin lemon juice. While some limes, known as sweet limes, contain little citric acid, the tart variety will give you the most nutritional bang for your buck.” LiveStrong
Is soy good for you?
Some people are not too sure about tofu, because it contains phytoestrogens. Turns out, phytoestrogens are very health promoting and are not at all like our body’s natural estrogen that can cause harm and lead to disease.
This makes so much sense, because the countries that consume the most soy, such as Japan and China, have the lowest rates of cancer and chronic disease. This short video will explain the benefits of soy.
Other dip and sauce recipes
- 1 12 oz box light firm tofu or silken
- 3 Tbsp maple syrup, (or other sweetener of choice)
- 3 Tbsp fresh lime juice, plus zest to taste
- fruit of your choice, for skewers
- Arrange fruit of your choice on bamboo skewers. I used strawberries, banana, pineapple, and grapes. Other great options might include mango, kiwi, cantaloupe, honeydew melon, or others.
- Remove the zest of lime with a citrus zester. I have linked my favorite kitchen tool for this below. It is a breeze to use. Much easier than the grater-type, in my opinion.
- Open tofu package and drain any water. If using shelf-stable
tofu, there won't be much water. For the refrigerated tofu, you'll need to
drain and then press all water out.
- Place drained and pressed tofu, maple syrup, lime juice and zest in a blender and blend well.
Detailed instructions, in-process photos, and my personal helpful tips can be found in the article above.
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Nutrition Information:Yield: 10
Amount Per Serving: Calories: 55Total Fat: 2gCholesterol: 0mgSodium: 2mgCarbohydrates: 7gFiber: 1gSugar: 6gProtein: 4g
To obtain the most accurate representation of the nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.