Croissants with cream and berries

 

When I did the food one year for Girl's Camp at Gorham Scout Ranch, I wanted a filling dessert that was easy and also fresh and light. This was a super star! Just get good croissants (on the smaller side) and fill with the cream, and place a scoop of berries on the side. 

-Toss the berries with a little powdered sugar so they are a little bit sweeter. 

Brush some honey on the insides of the croissant (optional)

-Make the cream by whipping up some cold heavy cream (1 1/2 cups) with 1/4 c. powdered sugar and 1/2 tsp vanilla to medium peaks. Refrigerate. Then, in another bowl, mix up a small or large package of cheesecake flavored Jello pudding. Let these both hang out in the fridge for 30 minutes and then fold together and spoon into croissant. Done!

These were small croissants, and the cream filling made enough to do about 10, maybe more. At camp I drizzled a little melted chocolate that I had from something else over the top of the croissant. Elegant and delicious!