Raspberry Nutella Panini

Ingredients

1 can Pillsbury refrigerated crusty French loaf or country Italian loaf

¼ cup Nutella

¼ cup raspberry preserves

1 cup Fresh raspberries

Directions

• Heat closed contact grill or Panini maker for 5 minutes.
• Meanwhile, on work surface, carefully unroll dough. Cut into 8 rectangles.
• Place to rectangles on grill; close grill. Cook 1 to 2 minutes or until lightly browned. Remove from grill. Repeat with remaining rectangles.
• Spoon 1 tablespoon Nutella on each of 4 rectangles; top each with 1 tablespoon raspberry preserves and ¼ cup raspberries. Top with remaining rectangles.
• Place to sandwiches on grill; close grill. Cook 1 to 2 minutes or until golden brown. Repeat with remaining sandwiches.

Variation: Swap out the raspberry jam and fresh raspberries for your favorite and fresh fruit. Works well with strawberries, blueberries, or blackberries.

Helpful tip: to avoid a mess while making the sandwiches, be sure to leave the border around the edge when topping the bread with the fillings.

Serves 4

Fresh Berry Sherbet

1½ cups fresh strawberries or raspberries
1/3 cup sifted confectioners sugar
2/3 cup Eagle Brand Sweetened Condensed Milk
2 T Lemon Juice
2 egg whites (at room temperature)

Mash berries; force through a sieve. Stir in sugar. In a large bowl, combine sweetened condensed milk and lemon juice. Fold in berry puree. Refrigerate. In a small bowl, whip egg whites until stiff but no dry. Fold into chilled mixture. Turn mixture into ice cube tray. Cover with aluminum foil. Freeze about 1 hour or until a firm mush forms. Turn into chilled medium bowl; break into pieces. Beat medium bowl; break into pieces. Beat until fluffy but not melted. Quickly return to ice cube tray. Cover. Return to freezer. Freeze until firm.



Makes about 1½ pints