Ingredients:
1/2 (17 ounce
package) ready-to-bake sheet frozen puff pastry, thawed
For filling:
1 cup confectioner’s
sugar
1/2 cup cornstarch
2 large egg
yolks
2 tablespoons
sugar
1 teaspoon
pure vanilla extract
1 cup fat free
milk, divided
2 1/2 cups
lowfat or fat free lemon yogurt
1 tablespoon
lemon zest
For frosting:
1 1/2 cups
lowfat or fat free lemon yogurt
1 cup confectioner’s
sugar
1 1/2 cups
fresh blueberries and raspberries
Instructions:
Preheat oven
to 400º F. On floured surface, roll out puff pastry to 11” x 16”.
Cut in half lengthwise and place both halves on an ungreased baking sheet.
Pierce pastry with fork in several places. Bake 7-10 minutes or until puffed
and golden. Cool on rack. Blend confectioner’s sugar, cornstarch, egg yolks,
sugar, vanilla and 2 tablespoons of the milk in medium bowl with a whisk.
Set aside.
Bring remaining
milk (3/4 cup plus 2 tablespoons) and 2 1/2 cups yogurt to a boil in a
medium saucepan, while whisking. Stir hot milk-yogurt mixture into sugar,
confectioner’s sugar, egg and cornstarch mixture and blend thoroughly.
Return to saucepan. Cook, stirring constantly, over medium heat for 4-5
minutes or until thickened to pudding consistency. Remove from heat and
stir in lemon zest. Refrigerate mixture for 20 minutes. On a clean surface
or large cutting board, spread the thickened, slightly-cooled filling on
one piece of the pastry. Refrigerate additional 20 minutes, or until set.
For frosting,
combine yogurt and confectioner’s sugar in small bowl. Cover and refrigerate
if not used immediately. To assemble, place the plain piece of puff pastry
on top of piece with filling on it. Frost. Keep chilled until ready to
serve. Before serving, slice into 10 bars. Top with berries, and if desired,
dust with additional confectioner’s sugar.
Servings:
10
Nutrition
Facts:
Amount Per
Serving: Calories 360
Fat 11 g, Cholesterol
45 mg,
Sodium 140
mg
Courtesy Of: http://www.3aday.org
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