10 Mins
Prep time
25 Mins
Cooking time
Serves 6

What you need

  • 1 1/2 sheets frozen puff pastry, thawed
  • 100g PHILADELPHIA Light Spreadable Cream Cheese
  • 1/2 cup Greek yoghurt
  • 2 tablespoons honey, warmed slightly
  • 200g frozen mixed berries
  • 1/4 cup brown sugar
  • icing sugar, to dust

How to make it

  1. CUT 6 rounds (12cm diameter) from the pastry. Press into 6 x 1 cup greased Texas muffin tins. Prick base with a fork and bake at 180°C for 10 minutes or until golden. Allow to cool.
  2. WHISK together the PHILLY, yoghurt and honey until smooth. Chill.
  3. TOSS the berries in the sugar. Heat a small non-stick frying pan over high heat. Add the berry mixture and cook for 3 minutes or until sugar is dissolved and syrupy and berries are just warm. Do not overcook. .
  4. SPOON the PHILLY mixture evenly between the cooled pastry cases. Top with berry mixture, dust with icing sugar and serve immediately