1 large nectarine, quartered lengthwise, then sliced crosswise
2 kiwis, halved lengthwise, then sliced crosswise
1/2 cup blackberries, halved lengthwise
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Let's Make It
Heat oven to 350ºF.
Press cookie dough into 12x10-inch flip-flop shape on parchment-covered baking sheet. Bake 20 min. or until lightly browned. Cool completely.
Mix cream cheese and sugar until blended. Gently stir in COOL WHIP; spread onto cookie crust.
Decorate with fruit as shown in photo.
Sweets can be part of a balanced diet but remember to pay attention to portions. Choose desserts that include better-for-you ingredients, such as fruit.
Add a few star fruit slices and raspberry half to center of toe piece.
This fun summer dessert can be prepared ahead of time. Refrigerate up to 4 hours before serving. Or for longer storage, bake crust and mix cream cheese mixture as directed. Store crust at room temperature, and refrigerate cream cheese mixture up to 24 hours. When ready to serve, cut fruit, and assemble dessert as directed.
Add or substitute other fresh fruits to decorate flip flop as desired, letting your imagination be your guide.
Calories From Fat
% Daily Value*
Total Fat 11g
Saturated Fat 6g
Trans Fat 0g
Total Carbohydrates 27g
Dietary Fiber 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.