Phyllo Flowers with Sorbet and BlueberriesChristopher Testani
Recipe information
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.
Nutrition Per Serving
203 calories per serving
4 g fat (2 g saturated)
42 g carbs
3 g fiber
1 g protein
#### Nutritional analysis provided by Self
Recipe notes
Back to topSee Related Recipes and Cooking Tips
31 Blueberry Recipes to Make Summer a Little Sweeter
Come for the pie, stay for the blueberry pancake cobbler.83 Easy Summer Desserts
Cookies and cobbler, icebox cake and ice cream sundaes, parfait and frosé (and sorbet\!)—these are our coolest, and easiest, summer sweets.33 Ways to Use up That Box of Phyllo Dough
Sweet tarts, cheesy appetizers, savory pies, and more.Low-Calorie Favorites
12 of our best light recipes for breakfast, lunch, dinner, and dessert.Red, White, and Blue Desserts
Because you aren't celebrating right if you don't make it a little patriotic.
