Macerated Berries With Pastry Crisps
Created by ImPat on November 6, 2014
- Servings: 8
- Prep Time: 15m
- Cook Time: 10m
- Recipe #15666
Ingredients
- Shortcrust pastry sheets (1 1/2 sheets, 25% fat reduced or gluten free puff pastry thawed)
- 1 egg white (from 50 gram egg)
- 2 teaspoons caster sugar
- 260 grams yogurt (vanilla, 1 cup)
- MACERATED BERRIES
- 750 grams strawberries (small, hulled and halved)
- 360 grams raspberries (fresh)
- 2 tablespoons butterscotch schnapps
- 2 tablespoons orange juice (freshly squeezed, strained)
- 2 tablespoons icing sugar (or granulated sugar substitute)
How to Make
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Step 1: Preheat oven to 190C (fan forced).
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Step 2: Line 2 baking sheets/trays with baking paper.
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Step 3: Using a 5.5 cm star shaped pastry/cookie cutter, cut out 16 shapes from the pastry sheets and place on baking trays.
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Step 4: Brush the pastry stars with eggwhite and sprinkle the caster sugar over and then bake for 8-10 minutes or until the pastry is light golden brown and then transfer to a rack to cool.
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Step 5: Macerated Berries - Put the strawberries, raspberries, schnapps, orange juice and icing sugar in a large bowl and toss to combine, cover and set aside for 30 minutes to macerate.
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Step 6: Divide the berries and juice between dishes and top each with yoghurt and serve with the pastry crisps.
Nutritional Facts
- Serving Size: 1 (185.8 g)
- Calories 157.5
- Total Fat - 4.6 g
- Saturated Fat - 2.5 g
- Cholesterol - 12.6 mg
- Sodium - 41.5 mg
- Total Carbohydrate - 29.4 g
- Dietary Fiber - 3.6 g
- Sugars - 22.1 g
- Protein - 2.4 g
- Calcium - 49.7 mg
- Iron - 0.5 mg
- Vitamin C - 16 mg
- Thiamin - 0.1 mg