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Berry Phyllo Shortcakes

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Betty Crocker Kitchens
Updated May 5, 2016
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What more could a berry lover ask for? Enjoy this layered dessert of crisp phyllo, vine-ripened berries and tangy lemon sherbet.

Berry Phyllo Shortcakes

  • Prep Time 40 min
  • Total 1 hr 35 min
  • Servings 12
  • Ingredients 7
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Ingredients

  • 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

Instructions

  • Step 
    1
    In large bowl, mix raspberries, blueberries and 2 tablespoons of the sugar. Refrigerate 30 minutes.
  • Step 
    2
    Meanwhile, heat oven to 350°F. Spray cookie sheet with cooking spray. Mix remaining 2 tablespoons sugar and the lemon peel; set aside.
  • Step 
    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.
  • Step 
    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.
  • Step 
    5
    Place phyllo piece on each serving plate; top with sherbet and berries. Add another phyllo piece; top with additional sherbet and berries.

Nutrition

190 Calories
4g Total Fat
2g Protein
39g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
190
Calories from Fat
35
Total Fat
4g
0%
Saturated Fat
2g
0%
Cholesterol
10mg
0%
Sodium
95mg
0%
Total Carbohydrate
39g
0%
Dietary Fiber
3g
0%
Protein
2g
% Daily Value*:
Vitamin A
2%
2%
Vitamin C
18%
18%
Calcium
4%
4%
Iron
4%
4%
Exchanges:
1 Starch; 1 1/2 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

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