• 12servings
  • 95minutes
  • 190calories

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsC, D

Ingredients Jump to Instructions ↓

  1. 4 cups raspberries

  2. 2 cups blueberries

  3. 1/4 cup sugar

  4. 2 teaspoons grated lemon peel

  5. 8 frozen (thawed) phyllo sheets (16x12 inches)

  6. 2 tablespoons butter or margarine, melted

  7. 1 quart lemon sherbet

Instructions Jump to Ingredients ↑

  1. In large bowl, mix raspberries, blueberries and 2 tablespoons of the sugar. Refrigerate 30 minutes.

  2. Meanwhile, heat oven to 350ºF. Spray cookie sheet with cooking spray. Mix remaining 2 tablespoons sugar and the lemon peel; set aside.

  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.

  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.

  5. Place phyllo piece on each serving plate; top with sherbet and berries. Add another phyllo piece; top with additional sherbet and berries.


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