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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 16 |
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I made this up off the top of my head for Independence Day, but it could be used as a light refreshing summer dessert. Not exactly nutritious, but light cream cheese and skim milk make it not too unhealthy. It's very nice with a cold glass of milk, I'm sure it'd be delicious with other fruits, but I recommend using fresh over frozen! Ingredients:
1/2 cup oil or 1/2 cup butter |
1/2 cup sugar |
1 egg white |
1/2 teaspoon vanilla extract |
1 teaspoon baking powder |
1 3/8 cups flour |
1 1/2 teaspoons milk |
8 ounces light cream cheese, softened |
1 cup powdered sugar |
1 tablespoon vanilla extract |
1 tablespoon skim milk |
1 tablespoon lemon juice |
1 pint blueberries |
1 pint strawberry, sliced |
Directions:
1. Preheat oven to 400.
2. Combine crust ingredients and mix well.
3. Pour into greased 15 x 10 x 1 baking sheet or jelly roll pan, spreading evenly.
4. Bake for 7 - 10 minutes.
5. Meanwhile, combine cheese ingredients and blend until smooth.
6. Pour over crust when it comes out of the oven, spreading even.
7. Place fruit over cheese.
8. Chill for an hour and serve.
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