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Print Recipe
Mix Berry Puff Pastry Tart
• 1 cup strained plain nonfat Greek yogurt • 8 ounces Neufchâtel (low-fat cream cheese) • • 1 cup powdered sugar
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Preheat your oven 365-375 Fahrenheit.
  1. Sprinkle the flour on the work surface. Unfold the pastry sheet on the work surface.
  2. Roll the pastry sheet into a 14x10-inch rectangle and place onto a baking sheet. Brush the edge of the pastry with water.
  3. Fold over the edges 1/2 inch on all sides, pressing firmly to form a rim. Prick the center of the pastry thoroughly with a fork.
  4. Bake for 15 minutes or until the pastry is golden brown. Let the pastry cool on the baking sheet for 10 minutes.
  1. In the meantime, prepare the filling. In a large bowl, combine strained Greek yogurt, Neufchâtel , vanilla extract, and powdered sugar.
  2. Mix with a hand blender until filling is smooth and creamy.
  3. Rinse the berries and dry them with paper towels. Once the puff pastry has cooled, cover it with the vanilla mascarpone, using a small offset spatula. Cover with the berries and sprinkle with icing sugar.
  4. Refrigerate for 20 minutes
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