Ingredients
1/2
package (16-oz size) refrigerated ready to bake sugar cookies
2
cups fresh raspberries
1 1/2
cups granulated sugar
2
tablespoons grated lemon peel
1/2
cup fresh lemon juice
1
whole egg
4
egg whites
1/8
teaspoon salt
1/3
cup Gold Medal™ all-purpose flour
3/4
cup cream cheese spread (from 8-oz container)
1
cup whipping cream
2
tablespoons powdered sugar
1
cup fresh raspberries
9
lemon twists, if desired
Preparation
Heat oven to 350°F. Line 8- or 9-inch square pan with foil, extending foil 1 inch over 2 opposite sides of pan; spray foil with cooking spray.
Press dough evenly in bottom of pan. Bake 20 to 25 minutes or until light golden brown. Cool completely in pan on cooling rack.
Meanwhile, in food processor, place 2 cups raspberries. Cover; process until smooth. Into medium bowl, strain raspberries through strainer to remove seeds. Add granulated sugar, lemon peel, lemon juice, egg, egg whites and salt; mix well. Stir in flour with whisk just until blended. Spread cream cheese spread over baked cookie crust. Pour raspberry filling over cream cheese layer.
Bake 50 to 55 minutes or until filling is set. Cool completely in pan on cooling rack. Cover; refrigerate at least 2 hours. Use foil to lift out of pan. Cut into 3 rows by 3 rows.
In chilled medium bowl, beat whipping cream and powdered sugar with electric mixer on high speed until soft peaks form. Top squares with whipped cream and 1 cup raspberries. Garnish with lemon twists.
