Cranberry Puff Pastry Shells
Baked puff-pastry shells filled with homemade, orange-infused tofu ricotta and tangy, sweet-roasted cranberries are a tasty treat that is both easy and elegant.
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Servings: 12
Calories: 316kcal
Ingredients
- 12 puff pastry shells
For the ricotta:
- 15- ounces extra-firm tofu drained
- 1½ teaspoons olive oil
- 2 tablespoons lemon juice
- 2 teaspoons sea salt
- 1½ teaspoons ground black pepper
- ¼ cup orange juice
- 2 tablespoons orange zest
For the cranberries:
- 3 cups fresh cranberries
- 3 tablespoons agave syrup
- 1 tablespoon white balsamic vinegar
Instructions
- Prepare puff pastry shells according to package directions.
For the ricotta:
- Into a food processor, add tofu, oil, lemon juice, salt, pepper, orange juice, and orange zest. Pulse to blend well.
For the cranberries:
- Preheat the oven to 425 degrees.
- Into a medium-sized mixing bowl, add cranberries, syrup, and vinegar, and toss to coat.
- On a rimmed baking sheet, arrange cranberries in a single layer.
- Bake 10 minutes, until cranberries are softened and are beginning to burst.
To serve:
- Spoon 2 tablespoons ricotta into each of the prepared puff pastry shells.
- Top each ricotta-filled shell with 1 tablespoon of cranberries.
- Serve warm.
Nutrition
Calories: 316kcal | Carbohydrates: 30g | Protein: 6g | Fat: 19g | Saturated Fat: 5g | Sodium: 528mg | Potassium: 118mg | Fiber: 2g | Sugar: 6g | Vitamin A: 30IU | Vitamin C: 8mg | Calcium: 20mg | Iron: 2mg
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