Recipe - Strawberry Yoghurt Muffins

One half pack Pepperidge farm frozen puff
pastry sheets; (1 sheet)
6 Squares Baker's white
chocolate; (1 pkg)
1 One half cup Heavy whipping cream;
divided
1 1/3 cup Sliced strawberries
2 Squares Baker's white
chocolate; melted

THAW pastry sheet at room temperature 30 minutes. Heat oven to 400 °.

UNFOLD pastry sheet on lightly floured surface. Cut into 3 strips along
fold marks. Bake on cookie sheet 15 minutes or until golden. Cool on wire
racks.

MICROWAVE white chocolate and One fourth cup of the cream in large microwavable
bowl on high 2 minutes or until white chocolate is almost melted, stirring
halfway through heating time. Stir until white chocolate is completely
melted. Cool 20 minutes or until room temperature, stirring occasionally.

BEAT remaining 1 One fourth cups cream in chilled medium bowl with electric mixer
on medium speed until soft peaks form. DO NOT OVERBEAT. Fold One half of the
whipped cream into white chocolate mixture. Fold in remaining whipped cream
just until blended.

SPLIT each pastry strip into 2 layers. Set aside 2 of the top layers.
Spread remaining 4 layers each with One half cup of the white chocolate mousse
and 1/3 cup of the cut or sliced up strawberries. For each dessert, assmeble 2 layers
and top with 1 of the reserved layers. Drizzle with melted chocolate.

REFRIGRATE up to 4 hours. Makes 12 servings.

Recipe by: Pepperidge Farm

Posted to recipeludigest Volume 01 Number 509 by PLK1028 PLK1028@aol.com
on Jan 13, 1998