It's finally summer in MInnesota, and we have gone from trying to stay warm to trying to stay cool. I've just started to look through my recipes for cool summer meals and desserts. Here's one that's a cross between a shortcake and a fresh berry pie but much easier and quicker to make than either one of them.
Easier Than Pie Berry Desserts
Prep Time: 25 minutes
Start to Finish: 25 minutes
1 Pillsbury® refrigerated pie crust
½ cup cream cheese (from 12-oz) tub
½ cup whipping cream
2 tablespoons sugar
2 teaspoons grated fresh orange peel
1 teaspoon clear vanilla
2 cups fresh berries (blueberries, raspberries, sliced strawberries)
2 teaspoons powdered sugar
1. Heat oven to 400°F.
2. Cut pie crust into 8 wedges. Place wedges on cookie sheet. Bake 10 to 11 minutes until golden brown. Cool 5 minutes.
3. Meanwhile, in medium bowl, mix remaining ingredients except berries and powdered sugar with electric mixer on high speed for 2 to 3 minutes until well mixed, scraping bowl as needed.
4. Place one baked pie wedge on dessert plate; top with about 2 tablespoons cream cheese mixture; spread slightly to cover more of crust. Sprinkle with about 2 tablespoons berries. Place second crust on top. Spoon dollop of cream cheese mixture (about 2 tablespoons) over top and sprinkle with an additional 2 tablespoons berries. Repeat with remaining crust wedges, filling and berries.
5. Place powdered sugar in small tea strainer; shake over desserts.
4 servings
Tips:
Substitute mascarpone cheese for the cream cheese.
Vanilla can be substituted for the clear vanilla but it will turn the cream cheese mixture a beige color.