Description
Red, White, and Blue Berry Dessert Bites combine rich cream cheese, fluffy whipped cream, and fresh berries for a delightful dessert that is simple to prepare and perfect for any occasion!
Ingredients
Scale
- 2 packages refrigerated crescent rolls
- 1/2 cup heavy cream
- 2 teaspoons pure vanilla extract, divided
- 1 cup + 1 teaspoon powdered sugar, divided
- 16 ounces cream cheese, softened
- 1 tablespoon fresh lemon juice
- zest of 1 lemon
- 1 cup raspberries, or more if needed
- 1 cup blueberries, or more if needed
- fresh mint or fresh basil leaves
Instructions
- Preheat the oven to 350 degrees F.
- Unroll the crescent dough onto a 15x10x1-inch sheet pan or a similarly sized pizza pan for a round shape.
- Press the perforations of the dough to seal it.
- Bake for 12 to 15 minutes or until golden brown.
- Remove the crust and let it cool completely on a wire rack.
- In a chilled non-reactive bowl, combine the cold heavy cream and 1 teaspoon of vanilla.
- Whisk by hand or using an electric mixer until the cream reaches a loose peak.
- Sprinkle 1 teaspoon of powdered sugar on top and continue beating until stiff peaks form. Set aside.
- In another bowl, beat together the softened cream cheese, 1 cup of powdered sugar, lemon juice, lemon zest, and 1 teaspoon of vanilla extract with an electric mixer on medium speed until smooth and well blended.
- Gently stir in the whipped cream until combined.
- Spread the cream cheese mixture evenly over the cooled crust.
- Top with raspberries and blueberries.
- Serve immediately or refrigerate until ready to serve, garnishing with fresh mint or basil leaves.
Notes
Ensure the crust is completely cooled before spreading the cream cheese layer to avoid melting.
Feel free to adjust the amount of berries according to your preference.
Fresh mint or basil adds a lovely touch of flavor and presentation.
Nutrition
- Serving Size: 1 bite
- Calories: 250
- Sugar: 10g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg