Easy Berry Sherbet In Crispy Filo Cups Recipes

EASY DOUBLE BERRY CRISP

Steps:

• Heat oven to 375°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray.
• In medium bowl, mix 3/4 cup flour, the oats, brown sugar and 1/2 teaspoon cinnamon until blended. Cut in cold butter, using fork or pastry blender, until mixture is crumbly. (Do not overmix.) Set aside.
• In large bowl, mix Filling ingredients until well coated. Spread evenly in baking dish. Sprinkle streusel over top.
• Bake 30 to 35 minutes or until topping is golden brown and juices are bubbling along edges.
• Cool at least 20 minutes before serving.

BERRY SHERBET

Steps:

• Puree all ingredients using a food processor or blender until smooth.
• Process according to ice cream maker directions or pour mixture into shallow pan, cover and freeze until firm.

BERRY PHYLLO SHORTCAKES

Steps:

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

EASY FILO TARTLETS WITH MASCARPONE CREAM AND FRESH BERRIES

Steps:

• For the filo shells: Turn the oven on to 375ºF. Remove the filo cups that have been thawed overnight in the refrigerator from the packaging and place them in ungreased mini muffin tins. Bake for 5-6 minutes, or, until the cups are light browned and crispy. Remove from the oven and let them cool.
• For the filling: Place the mascarpone and the vanilla extract in a medium bowl and set aside. In a separate bowl, using a hand-held mixer, beat the cold heavy cream with the sugar at medium speed until stiff peaks appear. Set aside. Use the same beaters to beat the mascarpone and vanilla on low until just blended, smooth, and creamy (do not overbeat the mascarpone or it might curdle). Fold the whipped cream into the mascarpone mixture until just combined.
• For the blueberry sauce: In a saucepan set over medium heat combine ½ cup blueberries, 1 TBSP. of water, 1 TBSP. of sugar, the lemon zest and the lemon juice. Cook covered for about two minutes or until the blueberries release their juices and burst. Uncover, remove from the heat, and stir in the rest of the blueberries. Set aside to cool.
• Assembly: Spoon the mascarpone cream mixture into the mini filo shells (you could also use a pastry bag, if you wish). Top with some of the blueberries and their sauce, the raspberries and the blackberries. If your blackberries are too big, you might have to cut them in half to fit. Decorate with small mint leaves and serve at once.

FROZEN BERRY CRISP

Steps:

• Mix berries, white sugar, and cornstarch together lightly. Set aside.
• Cream brown sugar, butter, and vanilla extract together in a separate bowl. Mix in flour and cinnamon. Stir in oats just until mixed. Chill topping for 15 minutes.
• Preheat the oven to 375 degrees F (190 degrees C).
• Place berries in the bottom of a 9x9-inch baking pan. Place chilled topping on berries, pressing lightly.
• Bake in the preheated oven until golden, about 1 hour.