Phyllo nests are a festive way to serve fruit as an elegant dessert.
| 2 |
|
sheets frozen phyllo dough, thawed |
| 1/2 |
|
cup LAND O LAKES® Fat Free Sour Cream |
| 1 |
|
tablespoon orange-flavored liqueur or frozen orange juice concentrate, thawed |
| 3 |
|
cups fresh blueberries, raspberries, blackberries and/or strawberries, sliced |
| 1 |
|
tablespoon firmly packed brown sugar |
Heat oven to 375°F. Invert six (6-ounce) custard cups onto 15x10x1-inch jelly-roll pan. Spray cups with no-stick cooking spray. Working quickly so pieces do not become brittle, cut both sheets of phyllo dough into thirds in both directions forming 18 (5 5/8x4 1/4-inch) pieces.
Place
1 piece
of dough onto each inverted custard cup; spray with no-stick cooking spray. Add second piece of phyllo dough with points at an angle to the first piece; press lightly to form shape of cup. Spray with no-stick cooking spray. Add third piece of dough; repeat spray.
Bake for 9 to 12 minutes or until lightly browned around edges and crisp. Remove from custard cups immediately. Place onto cooling rack, right-side up; cool completely.
Heat broiler.
Meanwhile, combine sour cream and liqueur in small bowl. Just before serving, place phyllo cups onto 15x10x1-inch jelly-roll pan. Fill each cup with 1/2 cup berries; spoon about
1 tablespoon
sour cream mixture over berries. Sprinkle evenly with brown sugar. Broil 6 to 8 inches from heat until cups are golden brown (1 to 2 minutes).
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