Cooking Directions

• Prepare the pastry shells according to the package directions (It's really important to preheat the oven first to ensure the shells will puff).
• Heat the jam in a 1-quart heavy saucepan over medium heat until melted, stirring often.  Remove the saucepan from the heat.  Stir in the lemon juice and berries.
• Spoon the berry mixture into the pastry shells. Top with the yogurt.

Ingredients

• 1 package (10 ounces) Pepperidge Farm® Puff Pastry Shells
• 0.333 cup seedless raspberry jam
• 1 teaspoon lemon juice
• 3 cups fresh or thawed frozen blueberries and/or raspberries (you can really use any type of berry in this recipe- just remember if using frozen, thaw first and drain well)
• 0.5 cup vanilla nonfat Greek yogurt or sweetened whipped cream