As colorful as the 4th of July! Pizza and dessert, all in one!
Author: Recipe and photo provided courtesy of the California Strawberry Commission. © California Strawberry Commission. All rights reserved.
Serves: 12 person(s)
Preparation Time: 15 mins
1/2 cup whipping cream (unwhipped)
228.57 g lowfat vanilla yogurt
1 pint basket California strawberries (about 12 oz), stemmed and halved
1 cup fresh blueberries
With floured hands, press cookie dough evenly onto bottom of pan. Bake in center of preheated oven 14 to 16 minutes until golden brown. Run metal spatula or thin knife along edge of crust to loosen from pan; cool in pan on wire rack.
In mixer bowl, beat cream to form soft peaks. Fold in yogurt to blend. If made ahead, cover and refrigerate.
Just before serving, spread cream mixture evenly onto cooled crust. Arrange strawberries and blueberries decoratively over top. Serve immediately cut into wedges.
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