Red, White, and Blue Crescent Shortcake
A healthy fourth of July inspired berry dessert with pudding.
Servings 8
Ingredients
- 1 can refrigerated crescent rounds you can also use regular crescents, just cut them up into rounds first
- 1 cup quartered fresh strawberries
- raspberries
- blueberries
- Vanilla Pudding I used sugar free
- 2 tablespoons sugar or 1 tablespoon sugar blend
- Whipped Cream
Instructions
- Preheat oven to 375.
- Place one crescent round in the bottom of a greased muffin pan, press in bottom and up sides to form crust.
- Bake for about 10 minutes.
- Use the back of a spoon or the back of a small ice cream scooper to press dough down to form a little cavity.
- Let cool.
- Blend together strawberries and sugar to make a puree.
- Spoon 2 tablespoons of puree over the crescent cups.
- Fill crescent cup with pudding.
- Sprinkle pudding with desired amount of raspberries and blueberries.
- Top with whipped cream.
- Garnish with a strawberry star and enjoy!