fruit pastry.

1 sheet puff pastry (Suggested: Pepperidge Farm), cooked according to package directions

1/2 c. vanilla yogurt

1/2 c. ricotta cheese 

4 oz cream cheese 

1/4 c. honey 

zest of one lemon

juice of one lemon

1 t. vanilla extract

fruit (I used raspberries, blueberries and strawberries)

dark chocolate, optional

Cook one sheet of puff pastry according to package directions.  Let cool for a few minutes.  Very careful cut through the puff pastry with a bread knife.  

In a bowl, combine vanilla yogurt, ricotta cheese, cream cheese, honey, lemon zest and juice and vanilla extract.  Beat together.  For more sweetness, add more honey.

Wash and chop fruit of your choice. 

Assemble:  Bottom layer puff pastry, layer of cream mixture, layer of fruit, top layer puff pastry.  Cut into squares and serve.  Drizzle with melted dark chocolate, if desired.

Melt a few ounces dark chocolate over low heat in a small saucepan.  Use a fork to drizzle chocolate over fruit pastry.

xx.

val