Ingredients & Directions
- 1 package (10 ounces) Pepperidge Farm® Puff Pastry Shells
- 0.333 cup seedless raspberry jam
- 1 teaspoon lemon juice
- 3 cups fresh or thawed frozen blueberries and/or raspberries (you can really use any type of berry in this recipe- just remember if using frozen, thaw first and drain well)
- 1/2 cup vanilla nonfat Greek yogurt or sweetened whipped cream
Prepare the pastry shells according to the package directions (It's really important to preheat the oven first to ensure the shells will puff).
Heat the jam in a 1-quart heavy saucepan over medium heat until melted, stirring often. Remove the saucepan from the heat. Stir in the lemon juice and berries.
Spoon the berry mixture into the pastry shells. Top with the yogurt.