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Berries & Cream Shortbread Squares

Berries & Cream Shortbread Squares recipe
photo by:kraft
It takes just 15 minutes to make this yummy dessert and pop it in the freezer. Tonight, you'll serve up honeyed berries and creamy shortbread squares.
15 min
1 hr 45 min
9 servings

What You Need

 square shortbread cookies, finely crushed (about 1-1/4 cups)
cup  plus 3 Tbsp. BREAKSTONE'S or KNUDSEN Sour Cream, divided
tsp.  fresh lemon juice
tsp.  honey
cup  each blueberries and raspberries

Make It

LINE 8-inch square pan with foil, with ends of foil extending over sides. Combine cookie crumbs and 3 Tbsp. sour cream; press onto bottom of prepared pan.

MIX remaining sour cream, lemon juice and honey until blended; spread over crust. Freeze 30 min.

TOP sour cream layer with fruit; freeze 1 hour or until firm. Use foil handles to lift dessert from pan before cutting into squares.

Kraft Kitchens Tips

Prepare using BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream.
Selecting & Storing Fresh Berries
Look for firm, plump berries that are full colored for their variety. Fresh berries are perishable and do not ripen after picking, so store in the refrigerator for no longer than 2 days. Rinse with cool water just before using and remove the hulls, if necessary. Berries in season have more flavor and are typically lower in cost than their out-of-season counterparts. Enjoy summer's best all year long by freezing berries at the height of their season. Then, thaw and use as desired.
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