• Preheat oven to 400℉ and line a baking sheet with parchment paper and set aside.
• After allowing puff pastries to thaw, unfold and place on a lightly floured surface. Use a 3 in round cookie cutter to cut 6-8 rounds from each sheet of puff pastry. Transfer the puff pastry cutouts to baking sheet. Bake for 10-12 minutes or until golden brown. Allow to cool on a wire rack.
• Add yogurt, lemon curd, and zest to a medium bowl. Mix well. Fold in whipped cream.
• Slice each puff pastry in half horizontally. Place a dollop of the lemon whipped cream on the bottom half of the puff pastry. Spoon berries on top of the cream. Spread raspberry preserves on the cut side of the top puff pastry half and place on top of the other half. Sprinkle with powdered sugar. Enjoy!!

Whipped Cream

• Prior to making whipped cream place bowl and beater(s) in freezer for 10 minutes to chill. Remove from freezer.
• Add all ingredients to bowl and beat on low at first. Increase speed to medium-high until soft peaks form. Store in fridge until ready to use.