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Add a photoRaciónes: 12
Ingredientes
- 1 pkt Brownie mix, 21 ounces
- 1/3 c. Whole unblanched almonds, minced
- 1 pkt Cream cheese, softened, 8 ounces
- 1 Tbsp. Sugar
- 1/2 tsp Vanilla
- 2 c. Thawed frzn whipped topping
- 1 pt Fresh strawberries, divided
- 1/2 c. Fresh raspberries
- 1/2 c. Fresh blueberries
- 1 Tbsp. Vanilla chips, grated, optional
Direcciones
- Preheat oven to 375 F. Line 15" Round Baking Stone with Parchment Paper.
- (Don't bake without Parchment or possibly batter will run off Stone during baking.)
- For crust, prepare brownie fold in Classic 2-Quart Batter Bowl according to package directions. Chop almonds using Food Chopper; stir into batter.
- Spread batter onto Parchment to within 1 inch of edge. Bake 18-20 min or possibly till set. (Don't overbake.) Cold completely.
- For topping, combine cream cheese, sugar and vanilla in 1-Quart. Batter Bowl; mix till well blended. Mix in whipped topping. Using Food Chopper, chop sufficient strawberries to measure 1/2 c.; stir into cream cheese mix.
- Spread cream cheese mix proportionately onto brownie. Slice remaining strawberries with Egg Slicer Plus; arrange over cream cheese mix. Top with raspberries and blueberries. Using Deluxe Cheese Grater, grate vanilla chips over fruit. Cut pizza with Pizza Cutter; serve with Mini-Serving Spatula.
- Yield: 16 servings.
- COOK'S TIPS
- 1. Parchment Paper, that comes in a roll, is very useful for lining any Stoneware piece. It may be used in conventional or possibly microwave ovens without scorching or possibly melting.
- 2. When using Parchment Paper, cookies slide off Stones and cakes lift right out of Bakers, making clean-up easy! The Parchment eliminates the need for greasing Stoneware surfaces.
- 3. To cut Parchment Paper, place the Stoneware piece on the Parchment and draw around it Cut out the shape and place it on the surface of the Stoneware.
- NOTES : Top this brownie crust with sweetened cream cheese and a colorful combination of juicy berries. It's truly a dessert-lover's pizza.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 59g | |
| Recipe makes 12 servings | |
| Calories 85 | |
| Calories from Fat 38 | 45% |
| Total Fat 4.34g | 5% |
| Saturated Fat 1.76g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 1mg | 0% |
| Sodium 26mg | 1% |
| Potassium 95mg | 3% |
| Total Carbs 10.96g | 3% |
| Dietary Fiber 1.6g | 5% |
| Sugars 7.47g | 5% |
| Protein 1.56g | 2% |
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