Fresh Fruit Desert Bars

Using the HandiPrep Express

Turn cottage cheese and shortbread into an indulgent treat with chocolate hazelnut spread and a layer of fresh cut fruit. No one will be the wiser when this beautiful dessert shows up on the table.

  • Prep Time:
    35 min
  • Cook Time:
    25 min
  • Ready In:
    1 hr 
  • Serves:


  1. 24 pecan shortbread cookies
  2. 6 Tbsp. butter, melted
  3. 1 (24 oz.) carton small curd cottage cheese
  4. ¾ c. sugar
  5. 3 eggs
  6. ½ c. heavy cream
  7. ¼ c. flour
  8. ¼ tsp. Salt
  9. 1 tsp. vanilla
  10. 1 lemon, zest and juice
  11. ¼ c. chocolate hazelnut spread
  12. Sliced strawberries, kiwi and whole blueberries


Place cookies into food processor bowl with S Blade. Pulse 10-12 times. Add melted butter and pulse several times until mixture forms fine crumbs.

Press crumbs evenly on bottom of pan and halfway up the sides of a shallow 10"x15" pan. Set aside.

Mix cottage cheese in work bowl with metal blade 30 seconds or until smooth and no curds remain. Add sugar, eggs, cream, vanilla and lemon juice; mix to combine.

Scrape bowl then add flour, salt and lemon zest. Pulse until dry ingredients are incorporated.

Spread cheese mixture over cookie crust; bake in 325°F oven for 20 minutes. Refrigerate for at least 1 hour or overnight.

Drizzle softened chocolate hazelnut spread in a zigzag pattern over the top of the dessert. Draw a knife across the chocolate lines in the opposite direction. Cut into squares and serve topped with fresh fruit.