Tuesday, July 1, 2008

Patriotic Dessert























Are you needing a dessert for a Fourth of July Party? Well here is a delicious and Patriotic pie that will fit the bill.





RED WHITE & BLUEBERRY PIE





1/2 package (15 ounces) refrigerated pie crust (1 crust)

1 quart fresh strawberries, divided

4 squares (1 ounce each) white chocolate for baking

1 package (8 ounces) reduced-fat cream cheese (Neufchatel), softened

3/4 cup cold milk

1 package (3.3 ounces) white chocolate instant pudding and pie filling

1 1/2 cups fresh blueberries

1 cup thawed, frozen light whipped topping





1. Preheat oven to 425°F. Let pie crust stand at room temperature 15 minutes. Gently unfold onto lightly floured surface. Roll to an 11 1/2-inch circle using Baker's Roller™. Place crust in Deep Dish Pie Plate, pressing dough into bottom and up sides. Prick bottom and sides using pastry tool. Bake 10-12 minutes or until golden brown. Cool completely.





2. Rinse strawberries and pat dry on paper towels. Select eight uniformly sized strawberries for dipping; cut in half through stem ends using Paring Knife. Set aside. Hull remaining strawberries; slice using Egg Slicer Plus®.





3. Melt white chocolate in Small Micro-Cooker®, uncovered, on HIGH 1 minute, stirring every 10 seconds, until chocolate is melted and smooth. Do not overheat. Dip strawberry halves in melted chocolate; place on a sheet of Parchment Paper, cut side down. Refrigerate 15 minutes or until set.





4. Using Skinny Scraper, scrape remaining melted chocolate over bottom of prepared pie crust, spreading evenly to coat entire bottom and sides of crust. Layer sliced strawberries over bottom of crust.





5. Beat cream cheese in Classic Batter Bowl with Stainless Steel Whisk until smooth. Gradually whisk in milk until well blended. Add pudding mix; whisk until mixture begins to thicken. Spread mixture evenly over strawberries using Classic Scraper.





6. Arrange blueberries evenly over top of pie filling. Attach open star tip to Easy Accent® Decorator and fill with whipped topping. Pipe topping evenly around edge of pie. Place dipped strawberry halves on whipped topping border. Refrigerate until ready to serve. Cut into wedges using Slice 'N Serve®.





Yield: 8 servings





Nutrients per serving: Calories 370, Total Fat 20 g, Saturated Fat 11 g, Cholesterol 30 mg, Carbohydrate 44 g, Protein 6 g, Sodium 290 mg, Fiber 2 g





Cook’s Tips: Vanilla instant pudding and pie filling can be substituted for the white chocolate instant pudding and pie filling, if desired.





Recipe from Pampered Chef "Just Desserts"





To view more great recipes and purchase the book click here JUST DESSERTS

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1 Comments:

Blogger The Muse said...

wow..this just looks too good to eat...
i am going to print this out...i love it!

7/04/2008 10:18:00 PM  

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