Just in time for the 4th of July! One of mine and Nathan's favorite summertime desserts. It is so easy to put together and always a favorite at any BBQ.
Ingredients needed:
1 Log of Cappello's chocolate chip cookie dough
1 16 oz bottle of Organic Pastures raw heavy cream
1 pack of organic blueberries
1 pack organic raspberries
1 Tbsp Local honey or organic maple syrup
1/2 Tsp organic vanilla extract
Fresh mint (optional)
For the cookie base:
- Preheat oven to 350
- Press cookie dough into a 8" round non-stick pan
- Bake for 10-15 minutes until golden brown
- Take out of oven, set aside to completely cool in the pan
For Whipped Cream:
- Beat the cream until is begins to thicken
- Add honey or maple syrup and vanilla extract, continue beating until peaks form
Assembly:
- Gently turn the cooled cookie base over to remove from pan *if it is still warm on the bottom, place on wired rack until completely cooled
- Spread desired amount of whipped cream over cookie base *we love our whipped cream so I put a decent amount on and leave a little left over for eating with a spoon
- Place desired amount of raspberries on top of the whipped cream layer, then top with blueberries
- Garnish with mint
- Slice and enjoy *or just grab a fork and go to down, no-one is judging here
It is best served right away, if you plan on taking it to a BBQ I would say to keep it stored in the fridge or assemble right before leaving!
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