1 sheet (9 1/2 x 10-inch) puff pastry (sold in grocery freezer sections or make your own puff pastry)
1 egg beaten with 1 tablespoon milk
1 tablespoon butter
2 Fuji apples, peeled, cored and cut into 1/4-in thick slices
2 teaspoons sugar
1/2 teaspoon ground cinnamon
3 tablespoons seedless raspberry jam
1 eight ounce container lowfat vanilla yogurt
1/4 cup water
On floured surface, roll puff pastry into 14 x 10-inch rectangle. Cut pastry into two 7 x 10-inch pieces. Using a ruler to guide pastry wheel, cut each half into 22 seven-inch long strips about 1/4-inch wide. To make lattice heart, lay 11 pastry strips, 1/8-inch apart and parallel, across an ungreased baking sheet. One by one, weave 11 more strips through parallel strips to create lattice square. Cut out center of lattice with a 4 or 5-inch heart-shaped cookie cutter or stencil and discard trimmings. Refrigerate heart 10 minutes. Heat oven to 400 deg. F. Brush hearts with egg mixture and bake 15 minutes or until golden brown. In skillet, melt butter and add apple slices, sugar and cinnamon. Cover and cook, stirring occasionally, for 20 minutes or until tender. Stir in one tablespoon of jam.
To serve, blend yogurt and water. Divide mixture between two large serving plates. Mound apple slices in center. Dip edges of each heart into confectioner's sugar and place atop apples. To make heart-shaped designs in the sauce, heat remaining jam in microwave for thirty seconds. Drop dots of jam onto sauce. Drag a toothpick tip through center of each dot to make heart.