Tuesday, June 14, 2011
Happy Flag Day
Show your colors for Flag Day or 4th of July with a fun and festive dessert. Raspberries, blueberries and creamy filling are the red, white and blue toppings on the easy cookie crust.
Prep Time: 20 Min
Total Time: 1 Hr 35 Min
Makes: 24 servings
1 roll (16.5 oz) Pillsbury® refrigerated sugar cookies
1 package (8 oz) cream cheese, softened
1/4cup powdered sugar
2teaspoons grated lemon peel
2cups fresh raspberries
1 1/2cups fresh blueberries
1/4cup apple jelly, melted.
1 Heat oven to 350°F. Spray 12-inch pizza pan with cooking spray. Cut cookie dough into 1/4-inch slices; place in pan. With floured fingers, press evenly over bottom to form crust.
2 Bake 15 to 20 minutes or until deep golden brown. Cool completely, about 25 minutes.
3 In medium bowl, beat cream cheese, powdered sugar and lemon peel until fluffy. Spread over baked crust. Arrange raspberries in large star shape in center. Arrange blueberries around raspberries. Drizzle or brush with melted jelly. Refrigerate until set, about 30 minutes. Store in refrigerator.
1 Serving (1 Serving)Calories 150(Calories from Fat 70),Total Fat 7g(Saturated Fat 3g,Trans Fat 1g),Cholesterol 15mg;Sodium 85mg;Total Carbohydrate 18g(Dietary Fiber 0g,Sugars 11g),Protein 2g;Percent Daily Value*:Vitamin A 2.00%;Vitamin C 4.00%;Calcium 0.00%;Iron 2.00%;Exchanges:1/2 Starch;0 Fruit;1/2 Other Carbohydrate;0 Skim Milk;0 Low-Fat Milk;0 Milk;0 Vegetable;0 Very Lean Meat;0 Lean Meat;0 High-Fat Meat;1 1/2 Fat;Carbohydrate Choices:1;*Percent Daily Values are based on a 2,000 calorie diet.