Valentine's Day Crafts
Dessert Recipes

Raspberry Brulee
Prep Time: 1 hr 10 min
Total Time: 1 hr 10 min
Makes: 16 servings, one heart each
1 frozen puff pastry sheet (1/2 of 17.3-ounce package), thawed
1/3 cup strawberry jam or preserves
1 cup thawed COOL WHIP Whipped Topping, divided
4 large strawberries, each cut into 4 slices
1 square BAKER'S Semi-Sweet Baking Chocolate, melted
PREHEAT oven to 350 degrees F. Unfold pastry. Cut into 16 hearts with 2-inch
heart-shaped cookie cutter. Place on ungreased baking sheets.
BAKE 20 minutes or until golden brown. Remove to wire racks; cool completely.
CUT each heart horizontally in half. Spread 1 teaspoon of the jam onto bottom half
of each heart; top with 1 Tbsp. of the whipped topping and a strawberry slice.
Cover with tops of hearts. Drizzle with chocolate. Serve immediately. Or, cover
and refrigerate up to 1 hour.
How to Melt and Drizzle Chocolate:
Place 1 unwrapped square chocolate in microwaveable bowl. Microwave on
HIGH 1 minute, stirring after 30 seconds. Stir until chocolate is completely melted.
Pour into small resealable bag; seal bag. Snip off one bottom corner of bag;
twist top of bag to drizzle chocolate over dessert as desired.
How to Thaw COOL WHIP Whipped Topping:
Place unopened 8-ounce tub of whipped topping in the
refrigerator for 4 hours. Do not thaw in the microwave.
Recipe and photograph provided courtesy of Betty Crocker/2007/TM General Mills
© Copyright 1999-2009 Recipe Goldmine™ | Trademark
No portion of this website may be reproduced without permission.