| 4 | cups raspberries |
| 2 | cups blueberries |
| 1/4 | cup sugar |
| 2 | teaspoons grated lemon peel |
| 8 | frozen (thawed) phyllo sheets (16x12 inches) |
| 2 | tablespoons butter or margarine, melted |
| 1 | quart lemon sherbet |
| 1. | In large bowl, mix raspberries, blueberries and 2 tablespoons of the sugar. Refrigerate 30 minutes. |
| 2. | Meanwhile, heat oven to 350ºF. Spray cookie sheet with cooking spray. Mix remaining 2 tablespoons sugar and the lemon peel; set aside. |
| 3. | Unroll phyllo; cover with waxed paper, then with damp cloth to keep from drying out. Place 1 phyllo sheet on work surface; brush with butter. Continue layering phyllo and brushing each sheet with butter. After brushing top sheet, sprinkle with lemon peel mixture; gently press into phyllo. |
| 4. | Cut layered phyllo into 6 rows by 4 rows. Place on cookie sheet. Bake 10 to 12 minutes or until golden brown. Remove from cookie sheet to wire rack. Cool 10 minutes. |
| 5. | Place phyllo piece on each serving plate; top with sherbet and berries. Add another phyllo piece; top with additional sherbet and berries. |
|
| For best results, thaw phyllo completely and work quickly with each layer. |
|
| Use sliced strawberries instead of raspberries in this colorful springtime dessert. |
|
| Save some preparation time on serving day by baking phyllo shortcake pieces up to 24 hours ahead of time. Store in an airtight container. |
Nutrition Information:
190 ( 35); 4g ( 2g, ncg); 10mg; 95mg; 39g ( 3g, ncg); 2g 2%; 18%; 4%; 4% 1 ; 1 1/2 ; 0 ; 0 ; 1/2 nc