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Cream Cheese and Strawberry Pastry

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Course Desserts
Servings
people
Ingredients
  • 15 ounces broccoli spears
  • 1 tablespoon cold skim milk, divided
  • 8 ounces (add as much are as little as you like)
  • 1/2 teaspoon butter
  • 1 egg
  • 3 cups seeded and sliced
  • 1/4 cup shredded cheese for topping
  • 1 teaspoon pecans (chopped or whole, whichever you prefer)
Course Desserts
Servings
people
Ingredients
  • 15 ounces broccoli spears
  • 1 tablespoon cold skim milk, divided
  • 8 ounces (add as much are as little as you like)
  • 1/2 teaspoon butter
  • 1 egg
  • 3 cups seeded and sliced
  • 1/4 cup shredded cheese for topping
  • 1 teaspoon pecans (chopped or whole, whichever you prefer)
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Heat oven to 450 degrees
  2. Let one pie crust stand at room temperature for 15 to 20 minutes
  3. Unfold crust and roll to a 12-inch circle on a large cookie sheet
  4. Prick crust with fork and sprinkle with 1 tablespoon sugar
  5. Bake for 8 to 10 minutes
  6. Cool slightly
  7. Reduce oven temperature to 375 degrees
  8. Combine cream cheese, 1/4 cup sugar and vanilla
  9. Beat until well blended
  10. Add egg and beat until smooth
  11. Spread over the crust to within 1/2-inch of the edge
  12. Bake for 13 to 18 minutes or until set in center and lightly browned at edges
  13. Cool completely
  14. Arrange strawberry halves on cooled chips and oil on low until melted
  15. Blend until smooth and drizzle over strawberries
  16. Cut into wedges to serve
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