What a thrill to produce a dessert that looks and tastes this good with so little effort!
- Pillsbury Reduced Sugar Cookie Mix
- Whipped cream, sugar-free
- Fresh blackberries
- Fresh mint sprigs for garnish
- Flower-shaped cookie cutter (optional)
Preheat your oven and prepare the cookie batter according to package directions. Bake the cookies as directed, but take them out about a minute before they are done baking. Using a flower-shaped cookie cutter that is smaller in diameter than your cookies, stamp out a flower shape from the cookie. Peel off the excess cookie around it. Reserve those pieces to use in a layered dessert at a later point in time. They freeze well. In the meantime, put the cookie sheet back into the oven to finish baking another minute. When finished, take the cookies out and allow them to cool.
Mix up a batch of whipped cream, if you don’t already have one on hand. (See the Dirt Cake recipe if you haven’t made sugar-free whipped cream before.) Wash about 1 cup of blackberries and mash them with a fork in a small bowl. Squirt 2 cups of whipped cream into the bowl with the blackberries. Stir gently just until mixed.
Now it’s just a matter of choosing the perfect plate and creating your layers. Cookie on bottom, followed by blackberry/whipped cream mixture. Repeat. Top with a dollop of whipped cream, some mint leaves and a whole blackberry.