Thursday, April 16, 2009

Lemon Fruit Squares

Serving a crowd? Summer fruits top off a yogurt-whipped cream filling
in a light and luscious dessert made for sharing.


Prep Time: 15 min
Start to Finish: 1 hr 10 min
Makes: 20 squares

1 1/2 cups Gold Medal® all-purpose flour
3/4 cup butter or margarine, cut into pieces
1/3 cup powdered sugar
2 tablespoons grated lemon peel from a Green Giant® Fresh lemon
1 cup whipping (heavy) cream
3 tablespoons powdered sugar
2 containers (6 ounces each) Yoplait® Original lemon burst yogurt
2 Green Giant® Fresh nectarines, sliced
1 cup fresh blackberries

Preparation Directions

1. Heat oven to 350°F. In medium bowl, mix flour, butter, 1/3 cup
powdered sugar and 1 tablespoon of the lemon peel, using pastry
blender or crisscrossing 2 knives, until coarse crumbs form. Press
mixture evenly on bottom of rectangular pan, 13x9x2 inches.
2. Bake 20 to 25 minutes or until crust is dry and light golden brown.
Cool completely, about 30 minutes.
3. In chilled medium bowl, beat whipping cream, 3 tablespoons powdered
sugar and remaining 1 tablespoon lemon peel with electric mixer on
high speed until stiff peaks form. Gently stir in yogurt. Spoon over
crust. Top with nectarines and blackberries. Serve immediately, or
cover and refrigerate until serving.
4. For serving pieces, cut into 5 rows by 4 rows. Store covered in
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