Puff Pasty Stars

1/3	frozen puff pastry sheet, thawed

egg wash made from 3 tablespoons (15 ml) egg substitute beaten with 1 tablespoon water

Berry Filling

2	cups fresh blueberries, blackberries or raspberries, or a mixture of berries

1	tablespoon (15 g) grated orange zest

1	teaspoon (5 ml) fresh lemon juice

2	teaspoons (10 ml) cornstarch

sugar substitute equal to 1/4 to 1/2 cup (60 to 120 g) sugar, or to taste depending on tartness of berries

1	cup nonfat, sugar-free frozen yogurt

1. Preheat oven to 400° F.
2. Roll out puff pastry on a lightly floured work surface to 1/4-inch thickness. Cut out 8 star shapes with cookie cutter. Place on non-stick cookie sheet and freeze for 5 minutes.
3. Remove from freezer and brush top of stars with egg wash. Bake in middle of oven for 10 to 15 minutes until puffed and golden brown. Cool on a rack . Store in a airtight plastic bag at room temperature if made day before serving.
4. Place the berries in a large bowl. Add the orange zest, lemon juice, cornstarch, and sugar substitute. Divide the berries into 4 individual oven-proof 1 1/2-cup soufflé dishes. Bake for 20 minutes, until done. Cool slightly.
5. To assemble, top each cobbler with 2 pastry stars and 1/4 cup frozen yogurt. Serve immediately.