| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | 1 | Servings | ||
INGREDIENTS
| 1 | 8oz reduced calorie cream | |
| cheese | ||
| 1/4 | c | Reduced-calorie sour cream |
| 2 | T | Sugar, divided |
| 1/2 | Pakg frozen puff pastry | |
| sheets thawed 1 sheet | ||
| 1 | T | Mint leaves, cut into strips |
| 1/2 | pt | Raspberries |
| Mint leaves for garnish |
INSTRUCTIONS
Preheat oven to 425. In food processor, blend cream cheese, sour cream and 1 TB sugar; chill. Unfold and place puff pastry sheet on cookie sheet. Sprinkle with remaining 1 TB sugar. With rolling pin, roll pastry to 12 inch square. Prick with fork. Bake 10 min. until brown. remove from oven; spread with cream cheese mixture. Top with mint and raspberries. Makes 6 servings. Per serving: 296 cal. Posted to EAT-L Digest 13 Mar 97 by Lilia Prescod <lprescod@ITRC.UWATERLOO.CA> on Mar 14, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 1013
Calories From Fat: 513
Total Fat: 58.3g
Cholesterol: 149.7mg
Sodium: 3290.1mg
Potassium: 498mg
Carbohydrates: 55.7g
Fiber: 10.5g
Sugar: 37g
Protein: 68.4g