1 refrigerated piecrust (from a 14.1-ounce package)
1/3 cup sour cream
1 (8-ounce) package cream cheese, softened
2 tablespoons fresh lemon juice
1/2 cup brown sugar
1 teaspoon vanilla extract
1/4 cup heavy whipping cream
1/2 cup fresh blueberries
1 cup fresh blackberries
1 cup fresh raspberries
Garnish: cantaloupe ribbons (cut from 1 melon wedge with vegetable peeler)
Bake pie crust in a 4- x 14-inch tart pan according to package directions until golden; cool completely on wire rack. Beat sour cream and next 5 ingredients in a large bowl. Spread mixture evenly into cooled pastry shell. Arrange berries on top. Garnish, if desired. Chill 2 hours for easiest slicing.
Recipe Source: My Recipes
That looks really yummy! I will have to try this when I have to take dessert somewhere...I don't think our little family could eat it all :)
ReplyDeleteIt look so good!
ReplyDeleteI love the fact that you are using mixture of sour cream and cream cheese. It makes it so much lighter I bet.
Thank you for sharing it at Foodie Wednesday. Hope to see you there this week with another wonderful recipe.