Turn purchased pie pastry into pretty desserts for February 14 or anytime!
pint (2 cups) fresh strawberries, quartered
cup granulated sugar
box Pillsbury™ refrigerated pie crusts, softened as directed on box
tablespoon powdered sugar
cup vanilla ice cream
Heat oven to 450°F. In medium bowl, gently mix strawberries and granulated sugar. Let stand at room temperature 30 minutes to sweeten strawberries.
Remove pie crust from pouch; unroll onto cutting board. With 4 1/2-inch and 3-inch heart-shaped cookie cutters, cut out 4 large heart shapes and 4 small heart shapes from crust. Place all hearts on ungreased cookie sheet.
Bake 5 to 7 minutes or until lightly browned.
For each serving, place 1 large heart crust on dessert plate; sprinkle powdered sugar over heart and plate. Place 1/4 cup ice cream on heart crust. Place small heart crust over ice cream; sprinkle powdered sugar over small heart. Serve with about 1/2 cup strawberries.
If heart-shaped cookie cutters are unavailable, cut out patterns for hearts from waxed paper; place the patterns on the pie crust and cut around them with a sharp knife.
Make the pie crust hearts a day ahead and store them uncovered so they stay crisp. Assemble the desserts just before serving.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
Exchanges:1 Starch; 1 Fruit; 1 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; 3 Fat;
Carbohydrate Choice3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.