Berry Tart

Ingredients
1 (14-oz) package cookie dough (gingerbread or sugar)
1 (12-oz) jar red raspberry preserves
Juice of 1 lemon
5–6 oz fresh raspberries (or 1 1/2 cups other berries)
3/4 cup frozen light non-dairy whipped topping

Prep

• Preheat oven to 350°F. Coat 9-inch pie pan with cooking spray.
• Squeeze one-half lemon for juice (1 tablespoon).

Steps

1. Place whole block of dough in pie pan. Bake 5 minutes.
2. Press warm dough with back of spoon to spread evenly over bottom of pie pan. Bake 15–17 more minutes or until firm. Let stand to cool.
3. Whisk preserves and lemon juice until blended; stir in raspberries. Cut cookie into 8 wedges; top with raspberry mixture and whipped topping. (Makes 8 servings.)

(Recipe courtesy of Publix Aprons Simple Meals)