Article Comment 

A dessert for blueberry abundance, minus the guilt

 

Crisp blueberry shortcakes are pictured.

Crisp blueberry shortcakes are pictured. Photo by: AP photo

 

Sara Moulton/For The Associated Press

 

The "cake" in this case is minimal -- just three layers of baked phyllo dough cut into squares. Phyllo is a paper-thin flour dough used to make pastries. It is extremely low in fat and even comes in whole-wheat varieties. It's widely available at most grocers and typically is found in the freezer section near the fruit and pie crusts. 

 

As for the berries, I love them raw and cooked, which is why this recipe includes the title fruit in both of those states. I wanted to highlight a raw blueberry's greatest charms, its deep juiciness and the way it explodes in your mouth. To finish it off, I added lemon and cinnamon, both of which always play so nicely with blueberries. 

 

A few recipe notes for you: 

 

n You will use only three sheets of phyllo in this recipe. What to do with the remaining sheets? Roll them up, wrap them tightly in plastic, then in foil, and put them back in the freezer for another day. 

 

n I used a pizza wheel to cut the phyllo dough. It is the best tool for the job; it won't pull at and tear the delicate phyllo the way a knife can. 

 

n I found that the best way to make sure the sugar is distributed evenly was to put it in my hand and sprinkle it over the dough. 

 

n Keep a close eye on the phyllo squares as they bake; they brown up very quickly. 

 

n This dessert is scrumptious, but it's a little messy to eat. Serve it with a knife, fork and spoon.  

 

I tested this recipe not with the tart and intensely-flavored wild blueberries from my backyard, but with the cultivated blueberries found at most supermarkets. Cultivated blueberries are larger and less tart than wild ones, and can be quite tasty. I prefer wild, but my testers (the husband and kids) had no complaints. 

 

 

 

CRISP BLUEBERRY SHORTCAKES 

 

Start to finish: 30 minutes 

 

Makes 6 servings 

 

 

 

1/3 cup plus 1 tablespoon sugar 

 

1/4 teaspoon cinnamon 

 

3 sheets phyllo dough, trimmed to 12-by-16 inches 

 

Cooking spray 

 

1 tablespoon cornstarch 

 

Pinch table salt 

 

1/3 cup water 

 

2 cups fresh blueberries, divided 

 

1 tablespoon fresh lemon juice 

 

1/2 teaspoon grated lemon zest 

 

Low-fat vanilla yogurt, to garnish, if desired 

 

 

 

  • Heat the oven to 400 degrees. 

     

  • In a small bowl, combine 1 tablespoon of the sugar with the cinnamon. 

     

  • Lay 1 phyllo sheet flat on a baking sheet, keeping the remaining phyllo sheets covered with plastic wrap and a damp kitchen towel. Spray the phyllo sheet lightly with the cooking spray, then sprinkle it with 1 teaspoon of the cinnamon-sugar mixture. Layer a second sheet of phyllo over the first, coat it with cooking spray and sprinkle with another teaspoon of the cinnamon-sugar mixture. Repeat with the final sheet of phyllo. 

     

  • Cut the stacked phyllo into 12 each 4-inch squares, leaving them on the baking sheet. Bake until crisp and golden brown, about 8 minutes. Transfer to a rack and let cool. 

     

  • Meanwhile, in a small saucepan stir together the remaining 1/3 cup sugar, the cornstarch and salt. Whisk in the water. Add 1/2 cup of the blueberries and cook over medium heat, stirring constantly, until the mixture comes to a full boil, the berries have popped, and the sauce has thickened.  

     

  • Remove from the heat and stir in the lemon juice and zest. In a medium bowl, combine the thickened sauce with the remaining blueberries. 

     

  • To serve, arrange 6 of the phyllo crisps on individual serving plates. Divide the blueberry mixture between them, spooning it over each. Top each with a second crisp. Serve topped with a spoonful of vanilla yogurt, if desired. They also can be sprinkled with powdered sugar or additional cinnamon.

     

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