If the world suddenly became devoid of chocolate, I might (and that is purely speculation with no proven theory) be able to survive with raspberries.
My love of them is why, during the summer months, there is usually a bowl of them languishing in the fridge. The other night I decided I had to do something with the berries or wave a regretful goodbye to their juicy goodness, so I whipped up some raspberry cream cheese squares. Yummy and easy to make, you can have these ready to go in just minutes.
Spoon filling into pastry, fold pastry in half, like a pocket or square.
Raspberry Cream Cheese Squares
1 can crescent dinner rolls
4 ounces cream cheese, softened
1/2 cup sugar
1 tsp. vanilla
2 cups fresh raspberries
Preheat oven to 350 degrees.
Line baking sheet with parchment paper. Lightly coat with non-stick spray. Unroll crescent dough and form four rectangles by connecting triangles together. Make sure to pinch seams together so filling won’t leak out.
Combine cream cheese, egg, vanilla and sugar, mixing until well blended. Gently fold in raspberries. Spoon filling onto half of a rectangle of dough then fold the other half over to create a square. Seal edges by crimping with a fork. Sprinkle with raw sugar and bake 15-20 minutes or until golden brown.
Remove from oven and let cool slightly. Warm about a tablespoon of frosting in the microwave for about 10 seconds, until thin, then drizzle over squares.
Plate and be prepared for the smiles of gratitude your family will send your way!