• 1 sheet frozen puff pastry, thawed
• 2 cups raspberries, picked over
• 1 lb. mango slices
• 2 cups vanilla lowfat yogurt, chilled
• 2 Tbs. powdered sugar

Bake puff pastry according to package directions. Set aside and let cool. Using a sharp knife, cut puff pastry in half horizontally. Gently remove top half. Arrange fruit over bottom half of pastry. Spread yogurt over fruit. Gently cover with top layer of puff pastry. Serve sprinkled with powdered sugar.

This recipe serves 6 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 6 only.

Per serving: calories 192, fat 4.4g, 20% calories from fat, cholesterol 4mg, protein 5.7g, carbohydrates 34.9g, fiber 4.3g, sugar 28.8g, sodium 75mg, diet points 3.9.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.0, Fruit: 1.2, Bread: 0.0, Lean meat: 0.0, Fat: 0.8, Sugar: 1.2, Very lean meat protein: 0.0

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