- 1/2 pkg (17.3 oz/450 g) frozen puff pastry sheets (1 sheet), thawed
- 1/4 cup (50 mL) sliced almonds, finely chopped
- 1 tbsp (15 mL) sugar
- 1 1/2 cups (375 mL) thawed, frozen whipped topping
- 12 large strawberries, sliced
Preheat oven to 400°F (200°C). Unfold pastry sheet onto flat baking stone. Combine almonds and sugar; sprinkle over dough. Lightly press almond mixture into dough.
Using Pastry Cutter, cut dough lengthwise into three strips; cut strips crosswise into four squares for a total of 12 squares. Separate squares evenly over baking stone. Bake 16-18 minutes or until golden brown. Remove from oven; cool completely.
Split open cooled pastry squares; arrange half of the strawberries over bottoms of shells. Top with whipped topping, remaining strawberries and tops of pastry shells.
- 12 servings of 1 pastry
Nutrients per serving:
Calories 60, Total Fat 3.5 g, Saturated Fat 2 g, Cholesterol 0 mg, Carbohydrate 6 g, Protein 1 g, Sodium 15 mg, Fiber 1 g