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Categories:Viewed: 62 - Published at: 4 years ago
Ingredients
- 1 x frzn puff pastry sheet (1/2 17 1/4-oz package), thawed
- 1 x egg beaten with 1 tsp. lowfat milk (glaze)
- 2 tsp sugar
- 1/2 tsp grnd cardamom
- 1 pkt frzn raspberries in syrup thawed (10-oz)
- 1/2 x 1 pints basket strawberries sliced Vanilla frzn yogurt
Method
- Preheat oven to 375F.
- Roll out pastry on lightly floured surface to 12-inch square.
- Cut out two 4x5-inch rectangles and transfer to ungreased
- cookie sheet (reserve remaining pastry for another use).
- Brush pastries with glaze.
- Mix sugar and 1/4 tsp.
- cardamom and sprinkle over pastries.
- Bake till puffed and brown, about 20 min.
- Transfer to rack and cold.
- Drain syrup from raspberries into heavy small saucepan.
- Boil till thickened slightly, about 4 min.
- Combine raspberries and sliced strawberries in small bowl.
- Add in reduced syrup and remaining 1/4 tsp.
- cardamom.
- (Berry mix can be prepared 2 hrs ahead.
- Cover and chill.)
- Split each pastry into 2 layers.
- Place bottoms on plates.
- Layer with frzn yogurt, some of berry mix, then pastry tops.
- Spoon a few berries atop each pastry and serve.
- Serves 2.
