Ingredients
Equipment
Method
- In a mixing bowl, combine the softened cream cheese, grated carrots, powdered sugar, Greek yogurt, and vanilla extract. Whisk until smooth and well combined.
- In a small saucepan, dissolve the gelatin powder in cold water over low heat until completely dissolved, then remove from heat. Allow it to cool slightly before adding to the cream cheese mixture. Stir until fully incorporated. (Optional: image of the mixing process can be included here).
- On a lightly floured surface, roll out the puff pastry sheets to fit your baking tray. Place the pastry in the tray and prick the base with a fork to prevent bubbling. Refrigerate the sheet for 10 minutes.
- Preheat your oven to 180°C (350°F) if you prefer a light bake on the pastry. Alternatively, you can simply leave it unbaked for a traditional no-bake texture.
- Pour the carrot cream cheese mixture onto the prepared pastry and smooth out the top with a spatula.
- Arrange the mixed berries on top of the filling decoratively.
- Cover the tray with plastic wrap and refrigerate for at least 2 hours to set.
- Once set, remove from the refrigerator, cut into desired pieces, garnish with mint leaves, and drizzle with honey or maple syrup, if using. Serve chilled.
Nutrition
Notes
Feel free to switch out the carrots for other vegetables like zucchini for a different twist, or add some grated lemon zest for an extra zing!
If you want to make this recipe gluten-free, ensure to use gluten-free puff pastry.
The dessert can be stored in an airtight container in the refrigerator for up to 3 days, though it’s best enjoyed fresh to maintain crispness.
Get creative with berry toppings to match the fruit in season!
If you want to make this recipe gluten-free, ensure to use gluten-free puff pastry.
The dessert can be stored in an airtight container in the refrigerator for up to 3 days, though it’s best enjoyed fresh to maintain crispness.
Get creative with berry toppings to match the fruit in season!