Better Homes & Gardens - Best of Summer Recipes - - Picnic Bars -

prep 20 min­utes chill 2 hours bake 12 min­utes at 375° F

Non­stick cook­ing spray

1 8- oz. pkg. re­frig­er­ated

cres­cent dough

1/2 cup honey

1/3 cup water

1/4 cup loosely packed mint or

basil leaves

2/3 cup mas­car­pone or cream

cheese, soft­ened

2 Tbsp. honey

3/4 cup whip­ping cream

6 cups berries (rasp­ber­ries,

blue­ber­ries, black­ber­ries, and

halved or sliced small


1. Pre­heat oven to 375° F. Line a 13×9- inch bak­ing pan with heavy foil, ex­tend­ing foil be­yond pan edges. Lightly coat foil with non­stick cook­ing spray. Press dough evenly into bot­tom of pan. Bake for 12 to 15 min­utes, un­til golden brown. Cool on a wire rack.

2. Mean­while, for syrup, in a small saucepan com­bine the 1/2 cup honey, the water, and mint or basil. Bring to boil­ing. Sim­mer, un­cov­ered, 5 min­utes. Re­move from heat; let stand to cool. Strain syrup, dis­card­ing herbs. Set aside.

3. For cheese layer, in a medium bowl stir to­gether mas­car­pone and the 2 Tbsp. honey. (If us­ing cream cheese, beat un­til smooth, then beat in honey.) In a chilled mix­ing bowl beat whip­ping cream to soft peaks; grad­u­ally stir into cheese. Spread cheese layer on crust. Use a knife tip to mark two length­wise lines and three cross­wise lines to form 12 squares.

4. In sep­a­rate bowls toss berries with about 1 Tbsp. syrup for each cup of berries. Spoon about 1/2 cup berries in each square. Cover and re­frig­er­ate at least 2 hours. Driz­zle with re­main­ing syrup, if de­sired.

5. Lift­ing foil edges, trans­fer tart from pan to serv­ing plat­ter. Serve im­me­di­ately or chill up to 4 hours. Tart is best served the same day it is pre­pared. Makes 12 bars.

per bar 253 cal, 14 g fat (8 g sat. fat), 37 mg chol, 164 mg sodium, 31 g carb, 4 g fiber, 19 g sug­ars, 5 g pro.

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