Fruit Medley Pie or Torte

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 223.5
  • Total Fat: 11.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 200.0 mg
  • Total Carbs: 24.6 g
  • Dietary Fiber: 0.8 g
  • Protein: 3.2 g

View full nutritional breakdown of Fruit Medley Pie or Torte calories by ingredient
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Introduction

I had a package of puff pastry and didn't know what to do with it, so I mashed some frozen berries up and added a few other things and baked up a sort of pie/torte snack. For the berries, I used a blue/black/rasp berry mix. This goes great with a scoop of vanilla ice cream or for fewer calories and fat, a spoon of vanilla cool whip. The nutrition info is just for the pie though, so add the ice cream or cool whip if you use them. I had a package of puff pastry and didn't know what to do with it, so I mashed some frozen berries up and added a few other things and baked up a sort of pie/torte snack. For the berries, I used a blue/black/rasp berry mix. This goes great with a scoop of vanilla ice cream or for fewer calories and fat, a spoon of vanilla cool whip. The nutrition info is just for the pie though, so add the ice cream or cool whip if you use them.
Number of Servings: 12

Ingredients

    1 Box of Pepperidge Farm Puff Pastry (2 sheets/box)
    1/2 Cup Splenda Brown Sugar Blend
    1 tsp Vanilla Extract-Imitation
    1 tsp ground nutmeg
    1.5 Cups of small berries (strawberry, blue, black and/or raspberry)

Directions

Thaw puff pastry according to directions on the box. Preheat oven to 400F. Place foil on a cookie sheet and lightly spray with oil or use a non-stick pan. In a bowl, mash the berries, brown sugar, vanilla and nutmeg together until chunky but well mixed. Lay a piece of puff pastry flat on prepared cookie sheet. Spoon half of the berry mixture in the middle of the pastry and spread to within an inch of the edge. Fold the sides in leaving the middle open, overlapping the edges as you go. Bake at 400F for 30 minutes. Makes 2 pies.

Serving Size: Makes 12 servings

Number of Servings: 12

Recipe submitted by SparkPeople user WATERFELON.

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