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Raspberry-Nectarine Puff Pastry
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simple and sumptuousserves 6 |
- 1 sheet frozen puff pastry, thawed
- 2 cups raspberries, picked over
- 1 lb. nectarines, pitted and thinly sliced
- 2 cups vanilla lowfat yogurt, chilled
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Lay sheet of puff pastry on a well-greased baking tray. Keep sheet whole if serving as a single dessert, or slice pastry into individual serving sized shapes.
Bake puff pastry according to package directions.
Set aside and let cool.
Using a sharp knife, cut puff pastry in half horizontally.
Gently remove top half.
Arrange fruit over bottom half of pastry.
Spread yogurt over fruit.
Gently cover with top layer of puff pastry.
Dust top with icing sugar
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