Macerated Berries With Pastry Crisps

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 8
• 1 1/2 sheets shortcrust pastry (25% fat reduced or gluten free puff pastry thawed)
• 1 egg (from 50 gram egg)
• 2 teaspoons caster sugar
• 260 g vanilla yogurt (1 cup)
• 750 g strawberries (small, hulled and halved)
• 360 g raspberries (fresh)
• 2 tablespoons butterscotch schnapps
• 2 tablespoons orange juice (freshly squeezed, strained)
• 2 tablespoons icing sugar (or granulated sugar substitute)

Recipe

• 1 preheat oven to 190c (fan forced).
• 2 line 2 baking sheets/trays with baking paper.
• 3 using a 5.5 cm star shaped pastry cutter, cut out 16 shapes from the pastry sheets and place on baking trays.
• 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.
• 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.
• 6 divide the berries and juice between dishes and top each with yoghurt and serve with the pastry crisps.