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Raspberry and Meringue Flatbread

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  • Prep Time 10 min
  • Total Time 40 min
  • Servings 6

This berry-drenched flatbread looks as pretty as a bakery shop treat, but it's easy to make with Pillsbury refrigerated thin pizza crust.

Paula Kittelson Recipe by Paula Kittelson
June 5, 2012

Ingredients

1
can (11 oz) Pillsbury™ refrigerated thin pizza crust
1 1/2
cups whipping cream
1
teaspoon grated lemon peel
1 1/2
cups chopped meringue cookies
4
tablespoons red raspberry preserves
18
oz fresh raspberries
Mint leaves, if desired

Directions

  • 1 Heat oven to 400°F. Grease or spray cookie sheet, or line with cooking parchment paper. Unroll pizza crust dough on cookie sheet.
  • 2 Bake 10 to 15 minutes or until crust is golden brown. Set aside to cool.
  • 3 In large bowl, beat whipping cream and lemon peel until stiff peaks form. Gently fold in chopped meringue cookies with spatula.
  • 4 To assemble flatbread, spread preserves over cooled pizza crust. Next, spread whipped cream mixture over preserves. Top with fresh raspberries, and garnish with mint.

Expert Tips

You can keep this flatbread in the refrigerator up to 3 hours before serving.

Raspberries not in season? Substitute with any of your favorite fruits. If using a juicy fruit, add it to the flatbread just before serving it.

Nutrition Information

No nutrition information available for this recipe.

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