Ingredients:
1 tube (8 oz.) refrigerated reduced-fat crescent rolls
11 oz. reduced-fat cream cheese
1/2 c. apricot preserves
2 Tbsp. confectioners' sugar
2 c. sliced fresh strawberries
1 c. fresh blueberries
1 c. fresh raspberries
Directions:
Unroll crescent roll dough and place in a 15x10 inch baking pan coated with cooking spray. Press onto the bottom and up 1 inch of the sides of the pan to form a crust; seal seams and perforations. Bake at 375 degrees for 8-10 minutes or until golden. Cool completely.
In a large bowl, beat cream cheese until smooth. Beat in the preserves and confectioners' sugar; spread over crust. Cover and refrigerate for 1-2 hours.
Just before serving, arrange berries on top. Cut into 20 pieces.
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