Fresh Fruit Dessert Bars

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.

Recommended Product: BLACK+DECKER HandiPrep Express

  • Prep Time:
    25 min
  • Cook Time:
    20 min
  • Ready In:
    45 min
  • Serves:
    45

Ingredients:

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

Directions:

Preheat oven to 325°F.

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 in a jelly roll pan (10” x 15”) press the crumbs evenly on the bottom and halfway up the sides.

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.