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Prep Time: 0 Minutes Cook Time: 14 Minutes |
Ready In: 14 Minutes Servings: 8 |
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Strawberry season is here! This is quick and tasty and looks great. Ingredients:
1 package (18 ounces) refrigerated sugar cookie dough |
1/2 cup whipping cream |
1 container (8 ounces) lowfat vanilla yogurt |
2 pint baskets strawberries, stemmed and halved |
2 cups blueberries |
Directions:
1. Heat oven to 350 degrees. Grease and flour bottom and side of 14-inch pizza pan. With floured hands, press cookie dough evenly onto bottom of pan. Bake in center of oven 14 to 16 minutes until golden brown. Run metal spatula or thin knife along edge of crust to loosen from pan; cool in pan on wire rack. In mixer bowl, beat cream to form soft peaks. Fold in yogurt to blend. If made ahead, cover and refrigerate. Just before serving, spread cream mixture evenly onto cooled crust. Arrange strawberries and blueberries decoratively over top; serve immediately cut into wedges. Makes 12 servings
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