Nutrition Facts

Serving Size 257 g

(Approx. 6 Servings)

Amount Per Serving

Calories	620	Calories From Fat	420

% Daily Value*

Total Fat 46 g	71%

Saturated Fat 25 g	125%

Trans Fat 1.0 g

Cholesterol 90 mg	30%

Sodium 340 mg	14%

Total Carbohydrate 50 g	17%

Dietary Fiber 7 g	28%

Sugars 28 g

Protein	8 g

Vitamin A 25%	•	Iron 15%

Vitamin C 35%	•	Calcium 8%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.

The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Puff Pastry Cups with Fruited Whipped Cream

Prep Time

20 minutes

Cook Time

20 minutes

Total Time

40 minutes

Serves

6 People

Ingredients

Recipe makes 6 Servings

1 package of Pepperidge Farm Puff Pastry Cups, still frozen

2 cup(s) heavy whipping cream

1 Tsp cornstarch

1/2 cup(s) powdered sugar

1/4 Tsp kosher salt

1/2 Tsp vanilla extract

1 Pt blueberries, washed and patted dry

12 Oz fresh raspberries

1/3 cup(s) dark chocolate, shaved

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Instructions

Preheat oven to 425°F.

Place puff pastry cups onto a sheet pan lined with parchment paper. Bake for 15-20 minutes or until puffed and browned. While pastries cool, make filling.

In a stand mixer add heavy cream, cornstarch, powdered sugar, salt and vanilla extract. Whip until stiff peaks form.

Place berries into a bowl and add whipped cream. Gently fold berries into cream.

Hollow out middles of cooled puff pastries. Scoop a spoonful of cream mixture into center of each hollowed cup. Garnish with shaved chocolate.