Phyllo Flowers with Sorbet and Blueberries - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
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
Instructions
- 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.
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