With all the rich foods served around the holidays, I decided I’d make a dessert that wouldn’t totally consist of butter. After a little research, I couldn’t find what I was looking for, so I made a recipe up: Puff Pastries filled with yogurt and a mixed berry compote.
Ingredients & materials:
1/2 32 oz container vanilla yogurt
12 oz bag assorted frozen berries
1 box puff pastry shells
4 tbl honey or sugar
whipped cream or whipped topping
medium sauce pan
Serving Size: 8-12 puff pastry shells
Puff Pastry Shells:
I used Pepperidge Farm & followed the instructions on the box: remove the tops of the shells, put on cookie sheet & heat in oven per box directions. Set aside to cool at least 15-20 minutes.
- 4 tablespoons honey (or sugar, to taste)
- Sprinkle of ground cinnamon
- 1 (12-ounce) bag assorted frozen berries
To prepare compote: put the berries in a medium saucepan over medium heat. Add honey & cinnamon; bring to a light boil. Reduce heat; simmer 5 minutes or until thoroughly heated & remove from heat w/lid. Keep warm, but not hot.
Once the pastry shells have cooled, add a scoop of vanilla yogurt into the bottom of each shell, filling about 1/4
Fill the rest of the shell with the berry compote.
Put the pastry shell tops on top of the berry compote & add whipped cream or whipped topping to the shell…Can also be served with ice cream!