A crisp sugar cookie is the canvas for this masterpiece. Topped with sweetened cream cheese and artfully arranged fresh fruit, this dessert is almost too pretty to eat.
- 1 pkg (16.5 oz/468 g) refrigerated sugar cookie dough
- 1 pkg (8 oz/250 g) cream cheese, softened
- 1/3 cup (75 mL) sugar
- 4 cups (1 L) assorted fresh fruit such as strawberries, kiwi, bananas or peaches; blueberries or raspberries
Preheat your oven to 350°F (180°C). For the crust, shape the cookie dough into a ball. Place the dough in the center of the White Large Round Stone with Handles and flatten slightly with the palm of your hand. Using a lightly floured Baker’s Roller®, roll out the dough to a 12" (30-cm) circle, about 1/4" (6 mm) thick.
Bake the sugar cookie dough for 18–20 minutes or until it is a light golden brown. Move the pan from the oven to a cooling rack and cool for 10 minutes. Carefully loosen the cookie from the baking stone using a Bread Knife. Cool completely.
For the topping, combine the cream cheese and sugar in a small bowl; mix well. Spread the mixture evenly over the top of the cookie. Arrange fruit over the cream cheese mixture. Refrigerate. Cut into 16 wedges with a Pizza Cutter. Serve using a Mini-Serving Spatula.
- 16 servings
Nutrients per serving:
Calories 220, Total Fat 12 g, Saturated Fat 5 g, Cholesterol 25 mg, Sodium 180 mg, Carbohydrate 28 g, Fiber 1 g, Protein 3 g