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Raspberry and Meringue Flatbread

  • Prep 10 min
  • Total 40 min
  • Ingredients 7
  • Servings 6

Dessert? Appetizer? How about both?! This easy-yet-impressive flatbread is great for any occasion! ...MORE+ LESS-

Paula Kittelson
June 6, 2012

Ingredients

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

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  • 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.

Nutrition Information

No nutrition information available for this recipe

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