Description

Treat yourself to these irresistible Red, White, and Blue Berry Dessert Bites. They’re simple to make, delicious, and perfect for any gathering with their flaky crust and creamy filling topped with fresh berries.

Ingredients

Scale

2 packages refrigerated crescent rolls
1/2 cup heavy cream
2 teaspoons pure vanilla extract, divided
1 cup + 1 teaspoon powdered sugar, divided
16 ounces cream cheese, softened
1 tablespoon fresh lemon juice
zest of 1 lemon
1 cup raspberries, or more if needed
1 cup blueberries, or more if needed
fresh mint or fresh basil leaves

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Instructions

Preheat the oven to 350 degrees F.
Unroll the crescent dough onto a 15x10x1-inch sheet pan or a round pizza pan.
Seal the perforations by pressing them together.
Bake in the oven for 12 to 15 minutes, or until golden brown.
Allow the crust to cool completely on a wire rack.
In a chilled, non-reactive bowl, combine the cold heavy cream and 1 teaspoon of vanilla.
Whisk the mixture by hand or with an electric mixer until it reaches a loose peak.
Sprinkle 1 teaspoon of powdered sugar over the whipped cream and continue whisking until stiff peaks form. Set aside.
In another bowl, beat together the softened cream cheese, 1 cup of powdered sugar, lemon juice, lemon zest, and 1 teaspoon of vanilla extract until smooth and well blended.
Gently fold the whipped cream into the cream cheese mixture.
Spread the mixture evenly over the cooled crust.
Top with raspberries and blueberries as desired.
Serve immediately or refrigerate until ready, garnishing with fresh mint or basil leaves.

Notes

Make sure to fully cool the crust before spreading on the cream cheese mixture for the best texture.
Feel free to customize the berries used based on what is in season or your personal preference.
These dessert bites are best enjoyed fresh but can be made a few hours in advance.

Nutrition

Serving Size: 1 serving
Calories: 256
Sugar: 12g
Sodium: 250mg
Fat: 18g
Saturated Fat: 10g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 1g
Protein: 4g
Cholesterol: 65mg