New Zealand Fruit Strip

1 sheet frozen puff pastry, 9-1/2-10 inches, thawed
2 tbs blanched slivered almonds, toasted
1 cup low-fat vanilla-flavored yogurt
1 tsp lemon juice
3 kiwi fruit
1 cup blueberries
1 cup strawberries, sliced
2 tbs apricot jam, melted

Cut puff pastry sheet in half to form a rectangle approximately 5x10 inches. Cut remaining pastry into 4 equal strips, approximately 1-inch wide. Brush edges of pastry rectangle with water. Place pastry strips on edges of rectangle so that outside edges meet to form a boat. Trim short sides as necessary. Prick center of rectangle with fork. Place on baking sheet; bake at 400F for 15 to 20 minutes, until sides are well puffed and shell is golden brown. Remove from oven. If center of shell has risen, prick with fork to release air. Cool. Grind almonds in blender. Stir together ground almonds, yogurt and lemon juice. Spread mixture in bottom of pastry shell.

Peel and slice kiwi fruit into 1/4-inch thick rounds. Arrange kiwi fruit slices, blueberries and strawberries over yogurt filing. Brush fruit with melted apricot jam. Allow to cool and set before serving.

Makes 4 servings.

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Cajun Country -- New Iberia, Louisiana