Saturday, July 16, 2011
1 premade log of Pillsbury Refrigerated Sugar Cookie dough (found in refrigerated section of grocery store)
Zest of one lemon
1 8-oz package cream cheese, softened
1/3 cup sugar
1 tsp vanilla extract
2 cups sliced fresh strawberries
1-2 kiwis, sliced
1 11-oz can mandarin oranges, drained
1 cup fresh raspberries, halved
1/4 cup sugar
1 tablespoons cornstarch
1/2 cup unsweetened pineapple juice
1/2 teaspoon lemon juice
Preheat oven to 350 degrees. Remove cookie from wrapper. In a medium bowl, combine lemon zest and cookie dough. Use your hands to work zest into dough. Press the dough evenly onto an ungreased pizza pan or baking sheet. Bake for about 15 minutes, or until it is golden brown. Let cookie cool.
For frosting, in a small mixing bowl, beat the cream cheese, sugar and vanilla until smooth. Spread over cooled cookie. Arrange the fruit on top.
For glaze, in a small saucepan, combine sugar and cornstarch. Whisk in pineapple and lemon juice until smooth. Bring to a boil; cook until thickened. Cool slightly. Drizzle over fruit.
Refrigerate until chilled.