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Raspberry and Meringue Flatbread

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  • 10 min prep time
  • 40 min total time
  • 7 ingredients
  • 6 servings
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Dessert? Appetizer? How about both?! This easy-yet-impressive flatbread is great for any occasion!

Recipe by Paula Kittelson
June 6, 2012

1
can (11 oz) Pillsbury™ refrigerated thin pizza crust
1 1/2
cups whipping cream
1
teaspoon grated lemon peel
1 1/2
cups chopped meringue cookies
4
tablespoons red raspberry preserves
18
oz fresh raspberries
Mint leaves, if desired

Steps

  • 1 Heat oven to 400°F. Grease or spray cookie sheet, or line with cooking parchment paper. Unroll pizza crust dough on cookie sheet.
  • 2 Bake 10 to 15 minutes or until crust is golden brown. Set aside to cool.
  • 3 In large bowl, beat whipping cream and lemon peel until stiff peaks form. Gently fold in chopped meringue cookies with spatula.
  • 4 To assemble flatbread, spread preserves over cooled pizza crust. Next, spread whipped cream mixture over preserves. Top with fresh raspberries, and garnish with mint.
  • 1 Heat oven to 400°F. Grease or spray cookie sheet, or line with cooking parchment paper. Unroll pizza crust dough on cookie sheet.
  • 2 Bake 10 to 15 minutes or until crust is golden brown. Set aside to cool.
  • 3 In large bowl, beat whipping cream and lemon peel until stiff peaks form. Gently fold in chopped meringue cookies with spatula.
  • 4 To assemble flatbread, spread preserves over cooled pizza crust. Next, spread whipped cream mixture over preserves. Top with fresh raspberries, and garnish with mint.

Expert Tips

You can keep this flatbread in the refrigerator up to 3 hours before serving.

Raspberries not in season? Substitute with any of your favorite fruits. If using a juicy fruit, add it to the flatbread just before serving it.

No nutrition information available for this recipe
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