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Fresh Fruit Pastries

Hosting a recent dinner party, we brought these fruit pastries out and joked, “fresh to impress.” While no one laughed, they were certainly impressed.

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  • Cooking time30 min
  • Prep time10 min
  • Servings18
recipe image Fresh Fruit Pastries


  • 1 cup (250 mL) water
  • 1/3 cup (75 mL) Becel® Light margarine
  • 1 cup (250 mL) all-purpose flour
  • 1/4 tsp. (1 mL) salt
  • 2 eggs
  • 2 egg whites *
  • 4 cups (1 L) frozen yogurt or prepared light whipped topping
  • 3 cups (750 mL) cut-up fresh fruit, (strawberries, peaches, raspberries, blueberries), cut into bite-size pieces
  • 1/2 cup (125 mL) light jam, (strawberry, raspberry, apricot)

Nutritional Guidelines (per serving)

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)


  1. Preheat oven to 400°F (200°C).
  2. Bring water and Becel® Light margarine to a boil in medium saucepan. Stir in flour and salt all at once and cook, stirring vigorously, over low heat until mixture leaves sides of pan and forms a ball, about 2 minutes. Remove from heat. Let stand 5 minutes.
  3. Beat in eggs and egg whites, one at a time, on medium speed with electric mixer or vigorously with a wooden spoon, until smooth and glossy. Drop dough by scant 50 mL, 5 cm apart on ungreased baking sheet.
  4. Bake 25 minutes or until puffed and golden. Slit sides of each puff with tip of a sharp knife to allow steam to escape. Bake an additional 2 minutes. Cool completely on wire rack.
  5. Cut puff in half horizontally. Spoon 7 mL jam onto bottom of each puff. Top each with 50 mL frozen yogurt or whipped topping, then 50 mL fruit. Top with puff top. Serve immediately.
*You can use 3 whole eggs instead of 2 whole eggs and 2 egg whites if you prefer.

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