Cut Puff pastry in 2 by 4  individual rectangles
Bake the puff pastry according to directions

Whip the whipping cream and vanilla to soft peaks and add the sugar to form stiff peaks
Clean all the berries and cut the strawberries in ¼
Toss all the berries in a bowl together
Once the Puff pastry is cooked start assembly

Start with one puff pastry on a plate
Followed by whip cream
Next the Berries on top of the whip cream

1 1/3  cup Graham cracker crumbs
1/3 cup Sugar
8 T Melted Butter

1 pint Whipping Cream
4 ounces Cream Cheese
¼  tsp Vanilla
¼ cup  powder sugar

In a food processor, combine the crackers, and sugar into a fine crumb. Melt the butter and add to the crackers and sugar
Place the cracker, sugar and butter mixture into a tart pan and press in the form of the pan.

Bake at 350 until golden brown

Whip the cream, vanilla and the powder sugar until soft peaks, adding the cream cheese a tablespoon at a time

Once the tart crust has cooled, add the whipped cream mixture on top

2 tablespoons low-fat yogurt (try key-lime or lemon)
Juice of 1/2 lime (about 1 tablespoon)
1 tablespoon fresh mint leaves, torn
1 cup cubed cantaloupe
4 medium strawberries, stemmed and quartered
1/4 cup raspberries
1/4 cup blueberries

Ingredients
Ginger Cookie Crust (recipe follows)
1-1/2 cups fat-free ricotta cheese
3 tablespoons sugar
1 tablespoon lemon juice
2 teaspoons grated lemon peel
1-1/2 cups fresh raspberries
3/4 cups fresh blueberries

1. Prepare Ginger Cookie Crust; cool.
2. Combine cheese, sugar, lemon juice and lemon peel in medium bowl. Stir until smooth. Spread evenly over crust. Arrange raspberries and blueberries on top. Serve, or cover with plastic wrap and refrigerate up to 6 hours. Remove side of tart pan. Cut into 8 wedges. Garnish as desired.

Ginger Cookie Crust
Makes 1 (11-inch diameter) crust

Ingredients
35 vanilla wafers
20 gingersnaps
1 egg white, lightly beaten

1. Preheat oven to 375°F. Combine vanilla wafers and gingersnaps in food processor; process until coarse crumbs form. Transfer to medium bowl. Stir egg white into crumbs until evenly mixed.
2. Spray 11-inch tart pan with removable bottom with nonstick cooking spray. Press crumb mixture evenly onto bottom and up side of pan. Bake on center rack in oven 8 to 10 minutes or until firm and lightly browned. Cool in pan.

2 cups fresh California Giant strawberries, stemmed and halved, divided
1 tsp. finely chopped fresh mint or 1/2 tsp. dried mint
1/2 tsp. honey
1/2-cup light sour cream
Lettuce leaves
2 cups other fresh California Giant berries in season (blueberries, raspberries or blackberries)

Directions
To make strawberry dressing: In container of electric blender puree enough of the strawberries (about 1/2 cup) to make 1/4 cup puree; reserve remaining strawberries. In bowl stir puree, mint and honey into sour cream to blend. To assemble salads, line individual salad plates with lettuce. Arrange reserved strawberries with other fruits on lettuce. Top with strawberry dressing. Makes 4 servings.

2 mangoes, peeled and chopped
1 pint strawberries, hulled and sliced
1 lime juiced, plus wedges for garnish
8 cups ice
Mint leaves, for garnish

Directions
Put the mangoes and strawberries into a blender or food processor. Squeeze in the lime juice and puree.

Crush ice in a food processor or blender until it is very fine, like snow. Pile the crushed ice into dessert dishes; pour the fruit puree over until you can't see any more white. Garnish with lime wedges and mint; serve immediately.

Ingredients
2 cups peeled honeydew melon chunks (see notes)
1 cup sliced fresh strawberries
1 cup fresh raspberries
About 1/3 cup sugar
About 1/3 cup fresh lime juice

Preparation
1. In a blender, combine fruit and 2 cups cold water. Whirl until puréed and add sugar and lime juice to taste.

2. Pour mixture through a strainer into a serving pitcher. Serve cold.

Adults can try with a splash of your favorite spirit!

Yield
Makes about 5 cups (4 servings)

Ingredients
1 cup firm strawberry-sour cream ice cream
1/3 cup sliced strawberries (1/4 in. thick)
2 teaspoons sugar
2 teaspoons raspberry vinegar
3/4 cup chilled club soda

Preparation
In a tall glass (at least 16 oz.), layer scoops of ice cream and strawberries. In a 1-cup measure, mix sugar and raspberry vinegar until sugar is dissolved. Add chilled club soda. Pour mixture over ice cream in glass. Serve with a spoon and straw.

Adults can try with a splash of your favorite spirit!

Yield
Makes 1 serving

Ingredients
2 cups sparkling water, chilled
1 cup lemon sorbet
1/2 cup frozen raspberries
1/2 cup frozen blueberries
1/2 cup frozen blackberries
1 tablespoon honey

Preparation
Place sparkling water and sorbet in a blender, and process until well blended. Add raspberries, blueberries, blackberries, and honey; process until mixture is smooth.

Adults can try with a splash of your favorite spirit!

Yield
4 servings (serving size: 1 1/4 cups)