by Marija Petrovic | 19/02/2014 00:42
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
1 pint fresh blueberries
1 pint raspberry sorbet
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
Source URL: http://recipesden.com/phyllo-flowers-with-sorbet-and-blueberries/
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