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Submitted by: Jo Ann from Gooseberry Patch
Originally shared on the web 04/28/2006

1/2 c. seedless raspberry jam
1 t. lemon juice
1 c. strawberries, sliced
1 c. blueberries
1 c. raspberries
10-oz. pkg. frozen puff pastry shells, baked
Garnish: vanilla yogurt or whipped cream

Place raspberry jam in a small pan and melt over low heat, stirring constantly. Remove from heat and blend in lemon juice and berries. Spoon into pastry shells and top with yogurt or whipped cream. Serve 4 to 6.