Prep and Cook Time 25 minutes
Makes 4 servings
|1/4||package (18 ounces) refrigerated sugar cookie dough|
|1||container (8 ounces) whipped cream cheese|
|1/2||cup sifted powdered sugar, divided|
|2||tablespoons Cointreau, Grand Marnier or brandy, divided|
|2||cups fresh or frozen blueberries, thawed|
|2||cups sliced fresh raspberries or strawberries|
- Roll cookie dough to 1/4-inch-thick disc. Cut 4 (3-inch) cookies using desired shaped cookie cutter; place on nonstick baking sheet. Cut out 1- to 2-inch cookies using desired shaped cookie cutter with remaining dough scraps. Bake according to package directions.
- Beat cream cheese, 1/4 cup sugar and 1 tablespoon liqueur until smooth; set aside.
- Combine blueberries, remaining 1/4 cup sugar and remaining 1 tablespoon liqueur in food processor or blender; process until smooth. Pour mixture through fine-meshed sieve, discarding skins.
- Place large cookies on serving plates; spoon cream cheese mixture over top. Arrange smaller cookies and raspberries on top. Spoon blueberry sauce around Napoleons.
One pint frozen vanilla yogurt or fruit sorbet can be substituted for cream cheese mixture.
|Total Fat||29 g|
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