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Prep Time: 20 Minutes Cook Time: 100 Minutes |
Ready In: 120 Minutes Servings: 32 |
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I made this for the 4th of July when I needed a quick dessert. These were the ingredients I had on hand. I love the combination of lemon and berries. The cook time is for chilling. Ingredients:
2 pints blueberries, fresh |
2 pints raspberries, fresh |
1 (8 count) can refrigerated crescent dinner rolls (eg. pillsbury) |
8 ounces cream cheese, softened |
1 (6 ounce) jar lemon curd |
1 tablespoon fresh lemon juice |
1 teaspoon very finely grated fresh lemon rind, yellow only |
1/4 cup seedless raspberry jam or 1/4 cup jelly |
Directions:
1. Wash berries.
2. Set aside to dry.
3. Spray a round pizza pan with vegetable spray (Pam).
4. Preheat oven to 375.
5. Separate crescent dough into 8 triangles and arrange evenly on greased pan.
6. Pat out evenly, pinching edges to seal.
7. You might have to cut and smoosh to cover evenly.
8. Bake for 9 minutes, or until medium brown and cooked through.
9. Let cool completely.
10. Beat cream cheese, lemon curd, lemon rind and juice with electric mixer until smooth and fluffy.
11. Spread on cooled crust.
12. Place berries on top of cream cheese in alternating stripes.
13. Heat jam in microwave, just until melted.
14. Brush on top of berries to glaze.
15. Cover with plastic wrap and refrigerate until serving, at least two hours.
16. Slice in wedges or bars and serve cold.
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