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Mini Lemon Berry Pizzas

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  • 20 min prep time
  • 45 min total time
  • 5 ingredients
  • 24 servings
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Summer dessert alert! You'll never believe how easy it is to create these Mini Lemon-Berry Pizzas.

Cheri Liefeld
March 2, 2012

Ingredients

1
package (16 oz) Pillsbury™ Ready to Bake!™ refrigerated sugar cookies
1
jar (10 to 11 oz) lemon curd
1
cup fresh raspberries
1
cup fresh blackberries
1/4
cup fresh blueberries

Steps

  • 1 Heat oven to 350°F. Remove cookie dough rounds from tray; place on ungreased cookie sheet.
  • 2 Bake 12 minutes or until edges are very light golden brown. Remove cookies from cookie sheet to cooling rack. Cool completely, about 10 minutes.
  • 3 Spread each cooled cookie with about 2 teaspoons lemon curd.
  • 4 Arrange fruit on top of each cookie. Serve immediately, or cover and refrigerate up to 2 hours before serving.
  • 1 Heat oven to 350°F. Remove cookie dough rounds from tray; place on ungreased cookie sheet.
  • 2 Bake 12 minutes or until edges are very light golden brown. Remove cookies from cookie sheet to cooling rack. Cool completely, about 10 minutes.
  • 3 Spread each cooled cookie with about 2 teaspoons lemon curd.
  • 4 Arrange fruit on top of each cookie. Serve immediately, or cover and refrigerate up to 2 hours before serving.

Expert Tips

Be careful to not overbake the cookies or they will get hard.

Melt 1/4 cup white vanilla baking chips and brush over the top of the cookies before topping with the lemon curd.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
115.7
% Daily Value
Total Fat
5.3g
8%
Saturated Fat
1.0g
5%
Cholesterol
12.8mg
4%
Sodium
65.5mg
3%
Total Carbohydrate
16.5g
6%
Dietary Fiber
0.8g
3%
Sugars
10.9g
Protein
1.1g
% Daily Value*:
Vitamin C
8.60%
9%
Calcium
0.60%
1%
Iron
0.80%
1%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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