5. Blueberry Dessert Pizza
By I Am Baker
Ingredients
- 1 12″ thin pizza crust, pre-made
- 1 can (21 oz.) blueberry pie filling
- 2 tablespoons brown sugar
- 3/4 cup powdered sugar
- 1 teaspoon vanilla
- 1/2 cup butter, softened
- 1 package (8 oz.) cream cheese, softened
- 1/4 teaspoon cinnamon
- 2 tablespoons butter, melted
- 1 cup crushed shortbread cookies
Instructions
- Heat oven to 350.
- Mix 2 tablespoons of melted butter with cinnamon and brush over the entire pizza crust.
- Bake crust for about 5 minutes or until crust is golden brown, then allow crust to cool.
- In a stand mixer, blend together cream cheese, softened butter and vanilla until light and fluffy.
- Add powdered sugar and brown sugar and mix well.
- Carefully spread cream cheese mixture evenly over pizza crust.
- Add an even layer of blueberry filling.
- Generously sprinkle top of pizza with crushed shortbread cookies.
- Serve cool.
6. Red, White And Blue Firecracker Popsicles
Ingredients
For the Red Layer:
- 2 cups halved, hulled strawberries
- 2 tablespoons granulated sugar
- 1½ tablespoons lime juice
For the White Layer:
- ¾ cup full-fat plain yogurt
- 4½ tablespoons heavy cream
- 3 tablespoons granulated sugar
- 3 tablespoons lime juice
For the Blue Layer:
- 2 cups blueberries
- 2 tablespoons granulated sugar
- 1½ tablespoons lime juice
Instructions
- Make the Red Layer: In a blender, combine the strawberries, sugar and lime juice. Puree, scraping down sides as needed. Pour through a fine-mesh sieve into a bowl, pressing on solids; discard solids. Fill the ice-pop molds 1/3 of the way (you may have some strawberry puree leftover). Freeze until firm, about 30 minutes.
- Make the White Layer: Whisk together the yogurt, cream, sugar and lime juice in a small bowl. Remove the molds from the freezer and top with the yogurt mixture, filling each another 1/3 of the way. Freeze until firm, about 30 minutes.
- Make the Blue Layer: In a clean blender, puree the blueberries, sugar and lime juice. Puree, scraping down sides as needed. Pour through a fine-mesh sieve into a bowl, pressing on solids; discard solids. Remove molds from freezer; insert popsicle sticks through the white layer. Top with the blueberry puree (again, you may have some leftover puree), leaving ¼-inch of free space at the top of the molds. Freeze until solid, 3 hours or more (or up to 1 week). Just before serving, briefly run molds under hot water to release the pops.
