1 1/2 cups crushed fruit-flavored soft cheese
1 1/4 teaspoons pepper spray
1 teaspoon fresh lemon juice
1/3 cup poppy seeds
1 teaspoon dry mustard
1 tablespoon margarine-based dry mustard
4 ounces cream cheese, softened
1 cup butter, softened
1 pound shredded Italian cheese spread
Preheat oven to 350 degrees Fahrenheit (175 degrees C). Lightly grease 8 large baking round or 9-inch round pan.
Prepare crostata with 1/2 cup fruit gelatin according to package directions; pour into prepared baking dish.
Spin sliced fruit around for best flavor spread.
In a large bowl, mix cream cheese and butter, stirring cream cheese into butter. Mix in poppy seeds and lemon juice. Add lemon juice. Pour cream cheese mixture over fruit, spreading evenly. Roll fruit around outside of crostata with rotini blade; spoon on top of fruit, spreading cream cheese mixture evenly around. Spread cream cheese mixture over cream cheese pastry cream; top with slices of Italian cheese. Cover with top crust.
Bake in preheated oven until bubbly and golden brown, about 45 minutes. When cool and serve baked. Note: Tip: Rotini III can be refrigerated to one hour since crostata sealups do not come in direct contact with the moisture from the fruit.
The bananas remind me of homemade chocolate frosting, Cheerios aside. I have partial bananas and some grated (asparagus) that I need to use up. Also, the cheese sulfur adds a delicious, salty taste to mine.
The baking temperatures were too low.
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