ith fresh blueberries. Serve with Blueberry Sauce. Makes 9 servings.
Let cream cheese soften; whip until fluffy.
Gradually add condensed milk while continuing to beat until well blended.
Add lemon juice and vanilla; blend well.
Pour into prepared crust. Chill an hour or two before covering top of pie filling with Blueberry Sauce.
nch baking dish. Arrange the croissant halves in the baking dish
ork surface; roll out each puff pastry sheet to a 12
Place croissant pieces evenly in 10 (1/2 cup) ramekins.
Sprinkle with blueberries.
Beat cream cheese, sugar, eggs and vanilla in medium bowl with electric mixer on medium speed until well blended.
Gradually add milk, mixing until well blended.
Pour evenly over croissant pieces. Let stand 20 minutes.
Bake at 350 degrees for 20 to 25 minutes or until set in centers and golden brown.
Serve warm sprinkled with powdered sugar, if desired.
emperature recommended for puff pastry shells.
Bake puff pastry shells according
Blueberry and White Chocolate Whipped Cream:<
repare Graham Cracker Crust (**See Recipe below).
Combine cream cheese
Preheat oven 425\u00b0F.
Cut out 4 - 5 1/2 inch discs from puff pastry. Use to line 4 - 5 inch tart pans. Trim edges then freeze for 10 mins. Line with parchment paper, fill with pie weights and blind bake for 5 mins. Remove weights and paper and bake for another 3 mins, or until lightly colored. Let cool for 5 mins then remove from tart pans.
To serve, fill tart shells with custard. Top with blueberries and mango. Dust with powdered sugar.
ven to 400 degrees. Unroll puff pastry sheets and place on
If desired, wrap croissant in foil and heat in
CREAM PUFF. Preheat oven to 400\u00b0F
f vinegar indicated in the recipe and heat on the stove
Stir baking mix, milk, egg, sugar, baking powder, lemon zest and juice in a bowl until blended; stir in berries.
Melt 1 t butter in a large nonstick skillet.
For each pancake, pour about 1/4 cup batter in pan.
Cook until bottoms are golden; turn over and cook until bottoms are golden.
Repeat with remaining butter and batter.
This recipe makes 10 (4 inch) pancakes.
Slather cut side of each croissant half with 1 T dijon mustard.
Layer croissant as follows, starting with the bottom piece and working up: lettuce, tomato, onion, avocado, bacon and croissant top. Viola!
nch cake pan over the puff pastry (towards the edge of
op with thin layer of blueberry pie filling.
Repeat until
ightly floured surface, roll each puff pastry sheet into a 12
Set the oven to broil.
Lightly pan fry turkey in a skillet sprayed with Pam and set aside.
Whisk egg whites with 2% milk, salt and pepper and scramble in same skillet as turkey.
Cut croissant in half with a serrated knife.
Break cheese slice in half and layer on one side of croissant and then place in oven.
Watch closely and remove when cheese is melted.
Layer turkey on top of cheese followed by eggs, top with other half of croissant.
ix until smooth.
For Puff Ring.
Pre heat oven