posted by Renee in MA 10-06-100 6:50 AM
1 package (18 ounces) refrigerated sugar cookie dough
1 package (8 ounces) cream cheese, softened
1/3 cup sugar
4 cups assorted fresh fruit such as sliced strawberries, kiwis, bananas or peaches; blueberries or raspberries
Preheat oven to 350 F.
For crust, shape cookie dough into a ball. Place dough in center of 13" Round Baking Stone; flatten slightly with palm of hand. Using lightly floured fingertips, press dough into a 12 inch circle, about 1/4 inch thick. Bake 18 to 20 minutes or until light golden brown. Carefully loosen cookie from Baking Stone with knife. Cool completely.
For toppings, combine cream cheese and sugar in Classic 2 Qt. Batter Bowl; mix well. Spread mixture evenly over top of cookie. Slice fruit using Egg Slicer Plus; arrange over cream cheese mixture. Chill.
Cut into wedges or squares with Pizza Cutter. Serve using Mini Serving Spatula.
Yield: 16 servings or 20 sample servings
Nutrients per serving: Calories 210, Fat 10 g, Sodium 170 mg, Dietary Fiber less than I g
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