Servings: 6

Prep Time: 35 Min.

Cook Time: 15 Min.

Chill Time: 25 Min.

What you need:

(touch checkbox to add ingredients to your shopping list)

1 orange
3 pkg. (6 oz. each) fresh raspberries (about 3 c.)
1 pkg. (6 oz.) fresh blueberries (about 1 c.)
1/4 c. water
5 Tbsp. sugar
1 c. heavy cream
1 pkg. (10 oz.) Pepperidge FarmŪ Puff Pastry Shells, prepared according to pkg. directions

What to do:

1. Grate 1/2 tsp. zest from the orange.
2. Heat 1 pkg. raspberries, the blueberries, water, 4 Tbsp. sugar and half the orange zest in a 2-qt. saucepan over medium-high heat to a boil. Reduce the heat to medium-low. Cook for 10 min., stirring occasionally. Remove the saucepan from the heat and let cool for 25 min. Stir in the remaining raspberries.
3. Beat the heavy cream and the remaining sugar in a medium bowl with an electric mixer on medium speed until stiff peaks form.
4. Spoon the raspberry mixture into the pastry shells. Top with the whipped cream. Sprinkle with the remaining orange zest. Top with the pastry "tops."

Nutritional information:

Calories: 429;   Total Fat: 28g;   Saturated Fat: 16g;   Cholesterol: 42mg;   Total Carbs: 42g;   Fiber: 7g;   Protein: 8g;   Sodium: 318mg;