This recipe is adapted from Giada De Laurentiis. She made this on her show last week, her fruit called for roasted apples, which I would like to try at some point because I do love apples, however I didn’t have any on hand, but had fresh blueberries and strawberries! So I came up with this and boy was it good!! I think it’s a nice fresh light dessert. Your limiting yourself on the dough, the whipped cream is light and the fruit is fresh, you can even cut out the sugar if you want, I may the next time.
1 Pie Crust (9 in)
4-6 tbsp. of light whipped cream
1/2 Pint of blueberries, divided
Handful of strawberries
2 tbsp. of sugar
What to do:
Unroll your pie dough and find something in your kitchen that has a 3 inch diameter to cut out 4 circles, I didn’t have a cookie cutter that shape so I used the top of my ramiken bowl.
Pour your blueberries in a small sauce pan. (reserve a few for the fresh topping)
Add your sugar and cook on medium heat. (You can omit the sugar or even just use 1 tbsp to make it lighter.)
Gently squish a few blueberries to get the juices flowing. Turn it a little higher to really pop some of the blueberries.
Place the dough rounds on parchment paper, spray paper with cooking spray and preheat the oven to 400F. Bake for 8-10 min. They will be slightly brown.
Chop up the strawberries into small peices and get the reserved blueberries ready.
Put one dough round on the bottom and top it with 2-3 tbsp. of whipped cream.
Pour the cooked blueberries on top of the whipped cream. Top with another dough round and 2-3 more tbsp. of whipped cream.
Top with fresh fruit…………….AND DIG IN!!! OH MY GOODNESSSSSSS!!!