Ingredients
1 tube (8 ounces) refrigerated reduced-fat crescent rolls11 ounces reduced-fat cream cheese1/2 cup apricot preserves2 tablespoons confectioners’ sugar2 cups sliced fresh strawberries1 cup fresh blueberries1 cup fresh raspberries
Preparation
Unroll crescent roll dough and place in a 15x10x1-in. baking pan coated with cooking spray. Press onto the bottom and 1 in. up the sides of pan to form a crust; seal seams and perforations. Bake at 375° for 8-10 minutes or until golden. Cool completely.
In a large bowl, beat cream cheese until smooth. Beat in the preserves and confectioners’ sugar; spread over crust. Cover and refrigerate for 1-2 hours.
Just before serving, arrange berries on top. Cut into 20 pieces.
