Easy Berry Sherbet In Crispy Filo Cups Recipes

EASY BERRY SHERBET IN CRISPY FILO CUPS

Easy Berry Sherbet in Crispy Filo Cups image

The perfect summer dessert - velvety berry sherbet in crispy filo cups

Provided by Marilena Leavitt

Categories Dessert

Time 35m

Yield 6

Number Of Ingredients 6

Ingredients

1 lb. frozen berries (a mix of strawberries, raspberries, blackberries, and blueberries)
1 can sweetened condensed milk
1 tsp. lemon zest
½ package country style (or regular) filo dough at room temperature
--- melted butter
--- fresh berries for topping (optional)

Steps:

For the sherbet
Place the frozen berries in the bowl of a food processor. Add the condensed milk and the lemon zest and process until smooth.
Pour the mixture into a chilled metal bowl, or loaf pan, spread it evenly, and place in the freezer. Freeze until firm, about 4-6 hours.
When ready to serve, remove the sherbet from the freezer. Let it stand at room temperature for about 10 minutes to soften slightly before scooping.
For the filo cups
Preheat the oven to 350°F. Remove the package of filo from the refrigerator.
Lay one sheet of filo dough on the counter. Brush it with some melted butter. Top with a second sheet of filo dough, brush with some butter again and repeat the same process with a third sheet. Cut the filo stack into 9 squares. Roll up the remaining filo, cover and return to the refrigerator.
Prepare the muffin cups by brushing them with some melted butter.
Line 9 muffin tins with the filo squares, pressing them gently into place. Poke the bottoms of the filo with a fork to allow the steam to escape.
Bake for 10-12 minutes or until golden brown.
Allow them to cool (this can be made early in the day)
To serve, scoop the softened sherbet into the prepared filo cups to fill, garnish with fresh berries and enjoy!

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

BERRY SHERBET

Berry Sherbet image

Simple sherbet uses frozen fruit for a taste of summer all year round. This is a great recipe for kids to make on a no-school day. Recipe source: Bon Appetit (May 1981)

Provided by ellie_

Categories Frozen Desserts

Time 10m

Yield 2 cups

Number Of Ingredients 3

Ingredients

1 1/2 cups unsweetened berries, slightly thawed (blueberries, strawberries or raspberries or a mixture of any frozen berries)
1/2 cup sugar
1 egg white (or use egg substitute)

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.

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