BERRY PHYLLO SHORTCAKES

Berry Phyllo Shortcakes image

What more could a berry lover ask for? Enjoy this layered dessert of crisp phyllo, vine-ripened berries and tangy lemon sherbet.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 1h35m

Yield 12

Number Of Ingredients 7

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

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.

Nutrition Facts : Calories 190, Carbohydrate 39 g, Cholesterol 10 mg, Fat 1/2, Fiber 3 g, Protein 2 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 95 mg