Monday, March 9, 2009

Fruit Squares

By Holly Klees
Yield: 12 servings

1 16.5 ounce roll Pillsbury Sugar Cookie Dough
6 ounces cream cheese
4 ounces vanilla yogurt
1/2 teaspoon vanilla
2 teaspoons lemon zest
1 cup assorted sliced fruit and berries
Any combination of fruit that you would like or that is in season. Blueberries, blackberries, strawberries, sliced peaches, kiwi or even bananas.

Make sure the oven rack is in center position and preheat oven to 350 degrees.
Place Square Tray on Perforated Baking Sheet.
Cut sugar cookie dough into 12 equal slices.
Place in Square Tray and press down to cover the bottom of each square.
If you wet your fingers it will help to keep the dough from sticking to them.
Bake for 18 minutes or until golden brown.
When done let sit for 5 minutes then take out and cool cookie cups on cooling rack.

In a bowl mix the cream cheese, yogurt, vanilla and lemon zest until blended. Use your heat resistant spatula to fill the pastry bag. When cookie cups are cooled, fill the square indent with the cream cheese mixture, pipe in with pastry bag.
Decorate the top of cream cheese with the berries or sliced fruit you have chosen.
Chill for at least 1 hour before serving.

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