- Level: Easy
- Total: 45 min (includes cooling time)
- Active: 15 min
- Yield: 18 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 18 servings
- Calories
- 84
- Total Fat
- 5 g
- Saturated Fat
- 3 g
- Carbohydrates
- 10 g
- Dietary Fiber
- 1 g
- Sugar
- 7 g
- Protein
- 1 g
- Cholesterol
- 14 mg
- Sodium
- 53 mg
- Level: Easy
- Total: 45 min (includes cooling time)
- Active: 15 min
- Yield: 18 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 18 servings
- Calories
- 84
- Total Fat
- 5 g
- Saturated Fat
- 3 g
- Carbohydrates
- 10 g
- Dietary Fiber
- 1 g
- Sugar
- 7 g
- Protein
- 1 g
- Cholesterol
- 14 mg
- Sodium
- 53 mg
Ingredients
Directions
- Put the cookie dough slices on parchment-lined baking sheets and slightly flatten each one. Bake according to the package instructions, then set aside to cool.
- In a bowl, mix the cream cheese, sugar and vanilla until smooth. Spread some onto each cooled cookie. Arrange a kiwi slice, strawberry piece, raspberry and 2 blueberries on top of each. Warm the apple jelly in a small pan over low heat until just loosened, 2 to 3 minutes. Brush the fruit with the apple jelly to glaze it, then garnish each with a mint leaf.
