馃敻1/4 sheet reduced-fat puff pastry
馃敻2 tablespoons fresh or frozen raspberries
馃敻1 tsp maple syrup
馃敻1/2 pear
馃敻1 tbsp reduced-fat Greek natural yoghurt
馃敻2 tsp flaked almonds
Preheat the oven to 200C.
Defrost the puff pastry and cut into 1/4 sheet (square) per serve.
Place on a lined baking tray.
Mash fresh or thawed raspberries with a fork and spread over the pastry, leaving 1 cm edge.
Thinly slice pear, arrange over berries and drizzle with maple syrup.
Bake for 10-12 minutes until golden.
Serve with yoghurt and flaked almonds.