I hope you all have a fabulous week. Work has been so busy but it’s a good thing. This week I will be prepping for Cooper’s b-day on Saturday. It will be a day at the zoo and a party that night. Thankfully we are getting the food catered in so we don’t have to cook. We will cook some sweet corn though. Will pick up his cake that is costing a fortune on Friday night. Even seen the cake shows on TV where they actually sculpt cakes? Yeah that I what I get Cooper. This year it’s Thomas the Train. It’s will be the number 3 with train tracks on it with Thomas coming out of a tunnel. I can’t wait to see it.
On the weight loss front I lost another lb this week which I am super excited for. I will take any loss I can get. This week I am back to bringing my lunch everyday so again, ideas would be great. I have noted the ones from last week and thanks, great ideas.
I am excited the blogging carnival is Earth Footwear. My pair are starting to break down so a new pair would be awesome. They help my plantar fasciitis so much it’s unreal. They allow me to shop without pain. They are awesome. I really would like a black pair to wear with dress pants to work. Thanks Earth Foot and Mamavation for opening my eyes.
Congrats to the Mamavation Moms for their success. I can’t beleive this is their last week. Wow where did the time go. I look forward to following you after this. Sorry I feel so out of the loop on Twitter because I am not able to get on as much and miss a lot of the conversations. I miss chatting with you all but please don’t forget me!!
Here is your recipe for the week.
Spring Fruit Tart
Celebrate the sweetness of spring with this stunning tart, bursting with the flavor of fresh, seasonal fruit.
With only five ingredients, including your favorite fruits such as red raspberries, sliced mango and kiwifruit, this recipe is a breeze to make.
Preparation Time: 15 mins
Cooking Time: 22 mins
Cooling Time: 1 hr refrigerating
Ingredients 1 pkg. (16.5 oz.) NESTLÉ® TOLL HOUSE® Refrigerated Sugar Cookie Bar Dough
1 pkg. (8 oz.) cream cheese, at room temperature
1/3 cup granulated sugar
1/2 teaspoon vanilla extract
1 1/2 cups fruit (raspberries, sliced mango, kiwifruit and/or bananas)
Directions PREHEAT oven to 325° F. Grease bottom and side of 9-inch fluted tart pan with removable bottom.*
PLACE whole bar of dough in prepared pan. Allow to soften for 5 to 10 minutes. Using fingertips, pat dough gently to cover bottom and side of tart pan.
BAKE for 22 to 25 minutes or until lightly golden and wooden pick inserted in center comes out clean. Cool completely in pan on wire rack.
BEAT cream cheese, sugar and vanilla extract in small mixer bowl until smooth. Spread evenly over cooled cookie crust to within 1/2 inch of edge.
ARRANGE fruit as desired on top of cream cheese mixture. Refrigerate for 1 hour. Remove rim of pan; slice into wedges.
*If tart pan is not available, press cookie dough onto greased pizza pan or baking sheet to measure an 8-inch circle. Bake for 22 to 25 minutes or until lightly golden. Nutritional Information
|Calories: 200||Calories from Fat: 110||Total Fat: 12 g|
|Saturated Fat: 7 g||Cholesterol: 35 mg||Sodium: 130 mg|
|Carbohydrates: 21 g||Dietary Fiber: 2 g||Sugars: 14 g|
|Protein: 3 g|