Arbonne Delish

On Friday I hosted an Arbonne Party for a good friend of mine who sells it! I am not going to kid you, I was not really hosting for her benefit, I was about to die to get some of the goody! I miss good skin care. I miss my skin feeling clean, moist and just smooth. I hate putting the junk I do on it everyday. So, I am getting some Arbonne. I love it!!! It is botanically based, certified vegan, pH correct, hypoallergenic, dermatologist tested, formulated without mineral oil, dyes or fragrances, and not tested on any animals. Sounds good. Erin gave me a sample and I made it last for 2 weeks and my skin felt fantastic! A little went a LONG way. Anyway, I could go on about that... If you want something let me know and I can add it to our order. The website is www.arbonne.com and is so worth trying out. So, since I was hosting this shin dig and needed to have some snacks for the ladies I decided to make a yummy pampered chef recipe. I chose a Streuesel Berry Tart. It not only sounded good but I also already had all the ingredients except the pie crust and the cherry pie filling. As most of you know, I am NOT a cook! I do fix dinner but I am not much on anything hard! So, to me this was hard! It turned out fantastic and so pretty! And it was NOT hard! I was so proud and it was all gone really fast. I promised Mike I would save him a piece and his little slither made his night!
Because it was super fantastic, looked great and was easy, here is the recipe and a picture of my masterpiece! ENJOY!

Berry Streusel Tart

1 package (15 ounces) refrigerated pie crusts, softened as directed on package 1/2 cup pecan halves, divided 2 tablespoons sugar 1/4 teaspoon ground cinnamon 1 cup strawberries, hulled and sliced 1 can (21 ounces) cherry pie filling

Preheat oven to 400°F. Lightly sprinkle Large Round Stone with flour. Gently place one pie crust in center of baking stone; roll to within 1 inch of edge of stone using lightly floured Baker's Roller®. Using Deluxe Cheese Grater, grate half of the pecans evenly over crust to within 1 1/2 inches of edge. (I actually used my rectangular stone and it was just fine) For streusel, coarsely chop remaining pecans using Food Chopper. In Classic Batter Bowl, combine pecans, sugar and cinnamon; mix well. Cut remaining pie crust into 1/2-inch pieces using Crinkle Cutter(I used pizza cutter so mine was not as pretty); add to pecan mixture and mix well. Hull strawberries using Cook's Corer®. Slice strawberries using Egg Slicer Plus®; arrange in a single layer over grated nuts on pie crust. Spoon pie filling over strawberries; sprinkle with streusel. Fold outer edge of pastry up over filling to form a 1 1/2-inch rim. Bake 30-35 minutes or until crust is golden brown. Remove from oven; cool slightly. Serve warm.

Yield: 12 servings or 20 sample servings

Nutrients per serving: Calories 250, Total Fat 12 g, Saturated Fat 4 g, Cholesterol 5 mg, Carbohydrate 35 g, Protein 2 g, Sodium 140 mg, Fiber less than 1 g