Tropical Desserts

Heidi Van Valkenburg makes Coconut Lime Blossoms and Fruit Pizza

Coconut Lime Blossoms
18 Rhodes™ White Dinner Rolls, thawed
1/3 cup butter, melted
1/3 cup sugar
1/3 cup shredded, coconut
2 limes
1 cup powdered sugar
4 ounces cream cheese

Cut each roll in half. In a small bowl combine sugar, coconut and zest from the limes.
Dip each roll half into the melted butter and then in the coconut mixture. Place 3 coated
roll halves in each cup of a sprayed muffin tin. Cover lightly with plastic wrap and let rise
until rolls are one and a half times their original size. Remove plastic wrap and bake at
350°F 15-20 minutes. Remove from oven and cool completely. Mix the powdered sugar
with the juice from one lime. Place the cream cheese in a microwave-safe bowl and
microwave for 10-15 seconds, or until the cream cheese is warm (not hot), soft and can
be stirred smooth. Add the cream cheese to the lime glaze and beat until smooth and
shiny. If needed add a few drops of water or a few teaspoons of powdered sugar to
achieve a consistency like honey. Spread icing liberally over cooled blossoms.

Fruit Pizza Snackers
Rhodes™ Dinner Rolls, thawed to room temperature
8 ounces strawberry cream cheese spread
1 cup cool whip
fresh fruit as desired

Spray counter lightly with non-stick cooking spray. Flatten dinner rolls into 4-inch circles.
Place on a sprayed baking sheet and poke with a fork several times to prevent bubbles from
forming. Bake at 350°F 10-15 minutes or until nicely browned. Remove from oven and cool
completely. Combine cream cheese and cool whip until smooth. Spread each crust with 1-2
tablespoons cream cheese mixture. Top with your favorite fresh fruits.

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