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Recipes
Shopping list
Ingredients
- ¾ cup frozen reduced-fat whipped topping
- Cooking spray
- 1 package gingerbread (or sugar) cookie dough (14–16 oz)
- 1 (13 oz) jar raspberry preserves
- 1 lemon, for juice
- 6 oz fresh raspberries
Steps
- Thaw whipped topping. Preheat oven to 350°F. Coat 9-inch pie pan with cooking spray. Juice one-half lemon (1 tablespoon).
- Place cookie dough block into pie pan. Bake 5 minutes. Remove from oven and press warm dough to spread evenly over bottom of pan. Bake 15–17 more minutes until firm. Let stand to cool.
- Whisk preserves and lemon juice until blended; stir in raspberries. Cut cookie into 8 wedges; top with raspberry mixture and whipped topping.
Do not eat raw dough/batter.
If fruits and vegetables are part of this recipe, be sure to wash thoroughly.
Amount per ⅛ recipe serving: Calories 380, Total Fat 12g, Sat Fat 4.5g, Trans Fat 0g, Chol 5mg, Sodium 140mg, Total Carb 69g, Fiber 4g, Total Sugar 49g, (Incl. 48g Added Sugars), Protein 2g, Vitamin D 0%, Calc 0%, Iron 6%, Potassium 0%