Berry and Cream Cups

Nutritional Information

Calories 389
Fat 28 g
Satfat 13 g
Protein 5 g
Carbohydrate 31 g
Fiber 5 g
Cholesterol 55 mg
Sodium 246 mg

Ingredients

1 (10 oz.) package frozen puff pastry shells
8 ounces fresh strawberries, hulled and halved
1 (6 oz.) container
fresh blackberries
or blueberries,
picked over
1 (6 oz.) container
fresh raspberries,
picked over
3 tablespoons confectioners'
sugar
1 tablespoon fresh lemon
juice
1 cup heavy cream

Preparation

Preheat oven to 400°F. Place pastry shells onto a parchment-lined baking sheet. Bake until golden brown and raised, 20 to 25 minutes. With a fork, remove pastry shell tops and soft pastry below to form a well. Return bottoms to oven to bake centers, 4 to 5 minutes. (Reserve tops for another use. Shells can be baked 1 day ahead; reheat for 3 to 5 minutes at 375°F).

Mix berries with 1 Tbsp. confectioners' sugar and lemon juice. Set aside.

Using an electric mixer, whip cream and remaining 2 Tbsp. sugar until semifirm peaks form, 3 to 4 minutes.

Fill pastry shells evenly with berries. Top with a heaping spoonful of whipped cream and serve.

June 2006
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