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Ingredientes
- 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
Direcciones
- 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.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 337g | |
| Calories 391 | |
| Calories from Fat 44 | 11% |
| Total Fat 4.89g | 6% |
| Saturated Fat 1.4g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 186mg | 62% |
| Sodium 65mg | 3% |
| Potassium 394mg | 11% |
| Total Carbs 83.72g | 22% |
| Dietary Fiber 12.8g | 43% |
| Sugars 70.53g | 47% |
| Protein 7.63g | 12% |
