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Raspberry Lime Cream Cheese Squares Recipe

Just because it’s a busy time doesn’t mean dessert isn’t important; dessert is, of course, the “food group” that adds a bit of pure happiness to what may be a difficult or boring day. Dessert makes it possible to smile, relax, and savor a bit of heaven. Given that, it’s not only nice, but absolutely essential that we have a few quick-to-prepare dessert recipes in our recipe repertoire. The following b>Raspberry Lime Cream Cheese Squares take advantage of refrigerated crescent rolls and make it possible to assemble this easy dessert in only 15-20 minutes.
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Although the filling in this recipe calls for raspberries, you can vary the berries and substitute blackberries, or blueberries, or add a mixture of raspberries and blueberries for a patriotic version. Because of the cream cheese, this dessert will remind you of a cross between a cheesecake and cheese Danish; it’s even suitable for a brunch dessert.

16 Squares

2 8 oz. cans Refrigerated crescent rolls

Filling:
2 8 oz. packages cream cheese, softened
1 cup sugar
2 medium limes
2 to 3 cups fresh raspberries

Topping:
1/2 cup melted butter
1/4 cup sugar
  1. Preheat oven to 350°.
  2. Spray a 9 x 13" glass baking dish with non-stick spray.
  3. Press 1 package of the crescent rolls onto the bottom of the baking dish, being careful to press the seams together so there are no gaps.
  4. Spread the filling evenly over the crescent roll layer.
  5. Separate the remaining crescent rolls and place them loosely over the filling.
  6. Pour the melted butter evenly over the crescent rolls.
  7. Mix the 1/4 cup sugar and reserved lime zest; sprinkle over the top.
  8. Bake 25-30 minutes or until puffed and golden (do not undercook to prevent a soggy dessert – the bottom layer should be nicely browned).
  9. Remove from the oven and let cool thoroughly before cutting into 16 squares.
  1. Filling: Whip the cream cheese and sugar until fluffy.
  2. Zest the limes and set the zest aside.
  3. Squeeze the juice into the cream cheese mixture and mix well.
  4. Gently fold in the raspberries.

Amount Per Serving
Calories 335 Calories from Fat 197
Percent Total Calories From: Fat 59% Protein 5% Carb. 36%

Nutrient Amount per Serving
Total Fat 22 g
Saturated Fat 11 g
Cholesterol 47 mg
Sodium 376 mg
Total Carbohydrate 30 g
Dietary Fiber 1 g
Sugars 16 g
Protein 4 g

Vitamin A 13% Vitamin C 10% Calcium 0% Iron 5%


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Content copyright © 2013 by Karen Hancock. All rights reserved.
This content was written by Karen Hancock. If you wish to use this content in any manner, you need written permission. Contact Karen Hancock for details.



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