Phyllo Flowers with Sorbet and Blueberries

photo by Christopher Testani

yield
Serves 8

ingredients

• 8 sheets (9" x 14") phyllo dough, thawed
• 2 tablespoons butter, melted
• 1/3 cup sugar plus 1 tablespoon sugar, divided
• 1 bag (12 ounces) frozen blueberries, thawed
• 2 teaspoons cornstarch
• Pinch nutmeg
• 1 pint fresh blueberries
• 1 pint raspberry sorbet

preparation

Heat oven to 350°. Brush 1 sheet phyllo lightly with butter and sprinkle a pinch of sugar around border; gather edges and place in muffin pan cup, lining bottom and sides. Repeat with remaining sheets. Bake until crisp, 7 to 8 minutes. Let rest in pan 2 to 3 minutes; transfer cups to a wire rack and cool. In a saucepan, boil thawed blueberries, cornstarch, remaining 1/3 cup sugar and nutmeg. Cook until syrupy, stirring occasionally, 5 minutes. Remove from heat; mash berries lightly and cool, 15 minutes. Stir in fresh berries. Assemble flowers: Fill each cup with 1/4 cup sorbet and top with berry mixture.

203 calories per serving, 4 g fat (2 g saturated), 42 g carbs, 3 g fiber, 1 g protein

Nutritional analysis provided by Self