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Raspberry Mint Pizza
8 ounces cream cheese
1/4 cup sour cream
2 tablespoons sugar, divided
1/2 package frozen puff pastry sheets, thawed (1 sheet)
1 tablespoon fresh mint leaves, cut into strips
1 cup fresh raspberries
Mint leaves for garnish
Heat oven to 425 degrees F.
In food processor, blend cream cheese, sour cream and 1 tablespoon sugar; chill.
Unfold and place puff pastry sheet on cookie sheet. Sprinkle with remaining 1 tablespoon sugar. With rolling pin, roll pastry to 12-inch square. Prick with fork.
Bake for 10 minutes until brown.
Remove from oven; spread with cream cheese mixture.
Top with mint and raspberries.
Makes 6 servings.