1 – pint fresh blueberries
1 T. sugar
1 8 oz pkg. of Crescent Rolls
4 T. multi berry jam
1 egg white
2 T. sugar
Heat oven to 400 degrees. Line a baking sheet with parchment paper or spray with non-stick cooking spray. Combine the berries with 1 T sugar and set aside. Roll out the 8 rolls and place the jam in the center of each triangle. Spoon the berries on top of the jam and roll into a crescent shape. Whisk the egg white and coat each roll. Sprinkle with 2 T. of sugar on top of rolls. Bake for 12 minutes.
Graham Cracker or Oreo pie crust
1-16 oz. can evaporated milk
1-pkg. unsweetened strawberry Koolaid mix
2/3 c. sugar
Pour the evaporated milk into a shallow pan and freeze for about 30 minutes until it is partially frozen. Scrape into a large bowl with a mixer using the whisk attachment. Once it begins to build in substance, slowly add the sugar and the Koolaid. Mix another couple of minutes, then, spread into your pie crust.
Place in the freezer until frozen solid (about 2 hours). Cut up some fresh strawberries and sprinkle some sugar on top and set aside in the refrigerator until ready to serve. Serve each slice with a spoonful of fresh strawberries.
1 lb. frozen blackberries
¼ c. honey
In a food processor or high speed blender, blend both ingredients together until thoroughly combined. Pour into a rectangular loaf pan and smooth out. Cover with plastic wrap and freeze for at least two hours. Scoop and enjoy!