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Berry and Cream Cups

Yield 6 Servings

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

Nutrition Information

  • calories 389
  • fat 28 g
  • satfat 13 g
  • protein 5 g
  • carbohydrate 31 g
  • fiber 5 g
  • cholesterol 55 mg
  • sodium 246 mg

How to Make It

  1. 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).

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

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

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