Raspberry Brulee

Prep: 1 hr 10 min | Yield: 16 servings, one heart each

Ingredients

• 1 frozen puff pastry sheet (1/2 of 17.3-ounce package), thawed
• 1/3 cup strawberry jam or preserves
• 1 cup thawed Cool whip Whipped Topping, divided
• 4 large strawberries, each cut into 4 slices
• 1 square Baker's Semi-Sweet Baking Chocolate, melted

Instructions

1. Heat oven to 350 degrees F.
2. Unfold pastry. Cut into 16 hearts with 2 inch heart-shaped cookie cutter. Place on ungreased baking sheets.
3. Bake for 20 minutes or until golden brown. Remove to wire racks; cool completely.
4. Cut each heart horizontally in half. Spread 1 teaspoon of the jam onto bottom half of each heart; top with 1 tablespoon of the whipped topping and a strawberry slice. Cover with tops of hearts. Drizzle with chocolate.
5. Serve immediately. Or, cover and refrigerate up to 1 hour.

Notes

How to melt and drizzle chocolate: Place 1 unwrapped square chocolate in microwaveable bowl. Microwave on HIGH 1 minute, stirring after 30 seconds. Stir until chocolate is completely melted. Pour into small resealable bag; seal bag. Snip off one bottom corner of bag; twist top of bag to drizzle chocolate over dessert as desired.

How to thaw COOL WHIP Whipped Topping: Place unopened 8-ounce tub of whipped topping in the refrigerator for 4 hours. Do not thaw in the microwave.

Attribution

Recipe and photo used with permission from: Betty Crocker Kitchens