Fresh fruit, cream cheese whipped cream and a mini pastry shell is all that it takes to make a slightly sweet summer dessert.
Take a light pastry shell, fill it with a creamy filling, then top it with slightly sweet fresh fruits and there you have a refreshing and patriotic summer dessert. Cream Cheese Whipped Cream Recipe; Red, White and Blue Dessert.
If you have yet to discover Fillo shells you have been missing out. The appetizer and dessert possibilities are endless when it comes to these crispy little gems. Fillo shells are versatile, prebaked and they are ready to be filled. They can be found in the frozen food section at the grocery store next to the pie crusts.
There are both hot and cold cream cheese recipes that I like to fill Fillo shells with but one of my very favorites includes Cream Cheese Whipped Cream.
Cream Cheese Whipped Cream Recipe:
Red, White and Blue Dessert
Ingredients
2 Boxes Fillo Shells
Fresh Strawberries
Fresh Blueberries
8 ounces Heavy Cream
1 teaspoon Vanilla
4 tablespoons Powdered Sugar
4 ounces cream cheese
Makes 30 dessert pastries.
Directions
- If frozen, allow time for the Fillo shells to defrost to room temperature. (Heating them in the oven for a few minutes will also do the trick however they will need to be cooled to room temperature before filling.)
- Prepare the red and blue fruit by washing both the strawberries and blueberries then slicing the Strawberries. Set aside.
Next prepare the Cream Cheese Whipped Cream
- In a medium size mixing bowl beat 1 cup of heavy cream and a teaspoon of vanilla on high until it begins to thicken. (Approximately 2-3 minutes.)
- In another mixing bowl cream the powdered sugar and cream cheese until it is smooth.
- Add the cream cheese mixture to the bowl with the heavy cream then beat on high until well combined.
- Fill the Fillo shells with whipped cream then top them with a Strawberries and Blueberries.
- Keep chilled until served.
Enjoy!
Cream Cheese Whipped Cream Recipe: Red, White and Blue Dessert
Fresh fruit, cream cheese whipped cream and a mini pastry shell is all that it takes to make a slightly sweet summer dessert.
Ingredients
- 2 boxes Filo Shells
- Fresh Strawberries
- Fresh Blueberries
- 8 ounces Heavy Cream
- 1 teaspoon Vanilla
- 4 tablespoons Powdered Sugar
- 4 ounces Cream Cheese
Instructions
-
If frozen, allow time for the Fillo shells to defrost to room temperature. (Heating them in the oven for a few minutes will also do the trick however they will need to be cooled to room temperature before filling.)
-
Prepare the red and blue fruit by washing both the strawberries and blueberries then slicing the Strawberries. Set aside.
-
Next prepare the Cream Cheese Whipped Cream.
-
In a medium size mixing bowl beat 1 cup of heavy cream and a teaspoon of vanilla on high until it begins to thicken. (Approximately 2-3 minutes.)
-
In another mixing bowl cream the powdered sugar and cream cheese until it is smooth.
-
Add the cream cheese mixture to the bowl with the heavy cream then beat on high until well combined.
-
Fill the Fillo shells with whipped cream then top them with a Strawberries and Blueberries. Keep chilled until served.
