- Level: Easy
- Total: 45 min
- Active: 10 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 226
- Total Fat
- 6 g
- Saturated Fat
- 2 g
- Carbohydrates
- 39 g
- Dietary Fiber
- 4 g
- Sugar
- 24 g
- Protein
- 5 g
- Cholesterol
- 3 mg
- Sodium
- 30 mg
- Level: Easy
- Total: 45 min
- Active: 10 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 226
- Total Fat
- 6 g
- Saturated Fat
- 2 g
- Carbohydrates
- 39 g
- Dietary Fiber
- 4 g
- Sugar
- 24 g
- Protein
- 5 g
- Cholesterol
- 3 mg
- Sodium
- 30 mg
Ingredients
Directions
- Preheat the oven to 425 degrees F.
- Roll out the puff pastry to 1/4 inch thick on a floured surface. Transfer the pastry to a 9-inch cast-iron skillet and gently press it into the skillet, allowing the extra to hang over the edges. Brush the pastry with the apricot jam.
- Place the blueberries, blackberries, strawberries, sugar, cornstarch and lemon juice in a bowl. Toss to combine, then transfer the mixture to the prepared skillet.
- Bake until the pastry is golden and the fruit is bubbling, 30 to 35 minutes. If the edges begin to get too dark, lightly cover with foil.
- Top with the granola and spoonfuls of yogurt. Garnish with mint and the extra berries. Drizzle with the honey, slice and enjoy.
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