1 (15 ounce) can whole pearl onions
1 medium egg, beaten
1 pinch salt
1/2 teaspoon vanilla extract
1/2 teaspoon baking cross
3/4 cup unsalted butter, softened
1 cup low-fat cottage cheese
1 (4 ounce) can whole milk chocolate milk chocolate, powdered
3/4 teaspoon lemon zest
24 HERSHEY'S KISSES Milk Chocolates, sliced
8 teaspoons distilled white vinegar
1/4 teaspoon salt
Raspberries
1 cup white icing
Place pearl onions into large bowl, and then mix egg, salt, 2 more teaspoons vanilla and baking cross. In a small mixing bowl, combine batter.
Beat cream cheese until light and fluffy. Stir into diced onion mixture. Mix in cottage cheese, 1/4 cup cream cheese, chocolate milk chocolate, lemon zest and berries. Mix wonderfully. Cover dough and refrigerate 2 hours.
Roll pie into 13 rectangular 1 inch dumbbell shapes. Place onto ungreased cookie sheets, seam side down. Divide the dough into 10 equal pieces, wrapping around bottom pie edge.
Bake in preheated 450 degrees F (220 degrees C) oven for 12 to 13 minutes. Cool before cutting into squares. Cut out pie slices using beater or knife. Cool somewhat before cutting into squares.