Follow these steps for perfect results
Reduced-calorie cream cheese
softened
Reduced-calorie lowfat sour cream
Sugar
divided
Puff pastry sheets
thawed
Mint leaves
cut into strips
Boysenberries
Mint leaves
for garnish
Preheat oven to 425°F (220°C).
In a food processor, combine cream cheese, lowfat sour cream, and 1 tablespoon of sugar until smooth. Chill the mixture.
Unfold the puff pastry sheet and place it on a cookie sheet.
Sprinkle the remaining 1 tablespoon of sugar evenly over the pastry.
Using a rolling pin, roll the pastry into a 12-inch square.
Prick the pastry all over with a fork to prevent excessive puffing.
Bake for 10 minutes, or until golden brown.
Remove from the oven and let it cool slightly.
Spread the chilled cream cheese mixture evenly over the baked pastry.
Top with fresh boysenberries and mint leaves.
Slice and serve immediately.
Expert advice for the best results
For a richer flavor, use full-fat cream cheese and sour cream.
Add a sprinkle of lemon zest to the cream cheese mixture for extra brightness.
Serve immediately for the best texture.
Everything you need to know before you start
5 minutes
The cream cheese mixture can be made a day ahead.
Slice and arrange on a plate, garnished with extra mint leaves.
Serve chilled or at room temperature.
Pair with a scoop of vanilla ice cream.
Sweet and bubbly, complements the fruit.
Discover the story behind this recipe
Modern American dessert
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