Independence Day Dessert
10 oz Pckg frozen puff pastry shells
1 cup blueberries
½ cup seedless raspberry jam
1 cup raspberries
1 t. lemon juice
1 cup strawberries, sliced
Garnish: vanilla yogurt
or whipped cream
Bake pastry shells according to package directions; set aside. Place raspberry jam in a small pan and melt over low heat; stirring constantly. When melted, remove from heat and blend in lemon juice and berries. Spoon into pastry shells and top with yogurt or whipped cream.
Source: “The Cozy Home Cookbook” by Gooseberry Patch














