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!
Cut 6 rounds (12cm diameter) from the pastry. Press into 6 × 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.
Whisk together the Philly*, yoghurt and honey until smooth. Chill. 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. .
Spoon the Philly* mixture evenly between the cooled pastry cases. Top with berry mixture, dust with icing sugar and serve immediately