FRESH BERRY DESSERT BITES
Memorial Day to Labor Day and any day in between, these cute red, white and blue treats are sweetly patriotic.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h40m
Yield 40
Number Of Ingredients 12
Steps:
- Heat oven to 350°F. Grease or spray 15x10x1-inch pan. In large bowl, mix all crust ingredients except butter. Using pastry blender, cut in butter until mixture looks like fine crumbs; press evenly in pan.
- Bake 18 to 20 minutes or until edges are light golden. Cool completely, about 40 minutes.
- In large bowl, beat cream cheese and brown sugar with electric mixer on low speed until blended. Add yogurt and 1 teaspoon lemon peel; beat until blended. Spread mixture over crust. Refrigerate at least 1 hour but no longer than 24 hours.
- Cut into 10 rows by 4 rows. Arrange 1 of each kind of berry on each bar. Store in refrigerator.
Nutrition Facts : Fat 1 1/2, ServingSize 1 Bar, TransFat 0 g
BERRY ALMOND ENERGY BITES
Provided by Damaris Phillips
Categories appetizer
Time 15m
Yield 24 servings
Number Of Ingredients 6
Steps:
- Reconstitute any of the fruit that is not moist and tender by placing it in a bowl and covering it with warm water. Depending on how dry it is, this could take up to 15 minutes. Drain off the excess water and pat dry with a paper towel.
- Put the almonds in a food processor and process until small pieces form, but before it becomes a paste. Pulse as needed. Add the blueberries, cherries, dates, and flaxseed meal. Pulse until the mixture pulls away from the sides, about 1 minute. If it doesn't, add 1 tablespoon water and process until it does, adding another tablespoon of water if needed. Sprinkle a plate with the coconut and using a 1-tablespoon scoop, portion the mixture into balls, about 24, and drop onto the coconut. Roll in the coconut. Store in an airtight container with any excess coconut in the refrigerator for up to two weeks.
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