Fresh Berry Dessert Bites

from Shannon Farr

Crust  **

2 and 1/4 cups flour

2/3 cup sugar

1/2 teaspoon grated lemon peel  *

1/4 teaspoon salt

1 cup butter, cut into tablespoon-size pieces

Topping

1 package (8 oz) cream cheese, softened

2 Tablespoons packed brown sugar

1 container (6 oz) lemon yogurt  *

1 teaspoon grated lemon peel  *

40 fresh raspberries (6.5 oz)  *

40 fresh blackberries  (8 oz)  *

40 fresh blueberries  (3 oz)  *

Heat oven to 350.  Grease a 15x10x1 inch pan  (I used a glass cake pan)  In large bowl, mix all crust ingredients except butter.  Using pastry blender, cut in butter until mixture looks like fine crumbs; press evenly in pan.

Bake 18-20 minutes or until edges are light golden.  Cool completely, about 40 minutes.

In large bowl, beat cream cheese and brown sugar with electric mixer on low speed until blended.  Add yogurt and 1 teaspoon lemon peel; beat until blended.  Spread mixture over crust.  Refrigerate at least 1 hour but no longer than 24 hours.

Cut into 10 rows by 4 rows.   Arrange 1 kind of each berry on each bar.  Store in refrigerator.

* Since I can't have lemon and some berries, I omitted the lemon peel and used strawberry yogurt and fresh strawberries instead.  I sliced the strawberries into bite size pieces and dropped on top of cream cheese mixture.

** I've made this twice; Once using the crust recipe, which tastes like a very good English shortbread.  Blane loved it!  The other time I was out of time, so I used sugar cookie dough.  It was also very good, but sweeter than the "shortbread".