2
teaspoons grated lemon peel (from 1 medium lemon)
3
tablespoons powdered sugar
Topping
2
containers (8 oz each) mascarpone cheese, softened
1/4
cup powdered sugar
1/2
teaspoon ground cinnamon
1
lb fresh strawberries, sliced about 1/4 inch thick
2
cups seedless green grapes, patted dry, cut in half lengthwise
1 1/4
cups fresh blueberries
1/3
cup sliced almonds, toasted
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Steps
1
Heat oven to 425°F. Spray 15x10x1-inch pan with cooking spray. Unroll dough into 4 rectangles; place crosswise in pan. Press on bottom and 1 inch up sides of pan; seal perforations. Rub lemon peel over dough. Sprinkle evenly with 3 tablespoons powdered sugar.
2
Bake 8 to 10 minutes or until golden brown. Cool in pan on cooling rack, about 30 minutes.
3
In medium bowl, beat cheese, 1/4 cup powdered sugar and the cinnamon with electric mixer on medium speed until smooth. Spread over crust. Arrange fruit on topping in diagonal alternating rows, placing close together. Sprinkle with almonds.
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Mascarpone is a rich double-cream to triple-cream cheese made from cow’s milk. From the Lombardy region of Italy, mascarpone is ivory-colored and delicately flavored, with a texture ranging between light clotted cream to room-temperature butter.
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