Raspberry Mint Pizza

8 ounces cream cheese
1/4 cup sour cream
2 tablespoons sugar, divided
1/2 package frozen puff pastry sheets, thawed (1 sheet)
1 tablespoon fresh mint leaves, cut into strips
1 cup fresh raspberries
Mint leaves for garnish

Heat oven to 425 degrees F.

In food processor, blend cream cheese, sour cream and 1 tablespoon sugar; chill. Unfold and place puff pastry sheet on cookie sheet. Sprinkle with remaining 1 tablespoon sugar. With rolling pin, roll pastry to 12-inch square. Prick with fork. Bake 10 minutes until brown. Remove from oven; spread with cream cheese mixture. Top with mint and raspberries.

Makes 6 servings.