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Raspberry Cream Heart

Prep 35 min
Total 1 hr 5 min
Ingredients 6
Servings 8

Raspberries with cream cheese in pastry--a perfectly decadent dessert for the loved ones in your life! Using a fine strainer makes sifting the powdered sugar easy and pastry-shop pretty, too. MORE+ LESS-

By Pillsbury Kitchens

January 6, 2010

Ingredients

box Pillsbury™ refrigerated pie crusts, softened as directed on box

package (8 oz) cream cheese, softened

1/4

cup powdered sugar

jar (14 oz) strawberry pie glaze

cups fresh raspberries

teaspoon powdered sugar

Steps

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1

Heat oven to 450°F. Remove 1 pie crust from pouch; place flat on ungreased cookie sheet. Make paper pattern for 11x10-inch heart. With paper pattern as guide, cut crust into heart shape. Generously prick crust with fork.
2

Bake 9 to 11 minutes or until light golden brown. Cool 15 minutes. Repeat with remaining pie crust.
3

In small bowl with electric mixer, beat cream cheese and 1/4 cup powdered sugar on medium speed until smooth. Place 1 cooled crust on serving plate; spread with cream cheese mixture.
4

Reserve 1/2 cup of the pie glaze; spread remaining glaze over cream cheese mixture. Top with second cooled crust. Spread reserved 1/2 cup glaze over top crust. Arrange raspberries, stem side down, over top. Sprinkle with powdered sugar.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 420
Calories from Fat: 170

% Daily Value

Total Fat: 19g; 29%
Saturated Fat 9g 46% Trans Fat 0g
Cholesterol: 35mg; 12%
Sodium: 290mg; 12%
Potassium: 90mg; 3%
Total Carbohydrate: 60g; 20%
Dietary Fiber 2g 8% Sugars 38g
Protein: 3g

% Daily Value*:

Vitamin A: 8%; 8%
Vitamin C: 6%; 6%
Calcium: 4%; 4%
Iron: 0%; 0%

Exchanges:

1 1/2 Starch; 1/2 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;