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Prep Time: 1 Minutes Cook Time: 18 Minutes |
Ready In: 19 Minutes Servings: 4 |
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If you like sweet with salty and zesty, try thistasty tart bubbling with sweetness from the berries, tartness from the lemon juice, and saltiness from the blue cheese. Delicious! Ingredients:
2 lemons, juice of |
6 sheets phyllo dough, pasty sheets |
8 ounces mascarpone cheese, room temperature |
3 ounces blue cheese |
2 tablespoons green onions |
2 tablespoons flat-leaf italian parsley |
1 pint blueberries |
2 ounces splenda sugar substitute |
1 egg white |
Directions:
1. Unwrap phyllo sheets.
2. Place on floured surface. Set aside.
3. Wash berries, place in bowl and add 2 oz. Splenda.
4. Add juice of 2 lemons.
5. Let stand 15 minutes.
6. Blend marcarpone and blue cheese on medium setting 1-2 minutes.
7. Fold in chopped green onions, parsley and gently fold in berries-add all or about half.
8. Cut sheets into 4 squares or use dumpling maker. (I have one that folds the dough for you).
9. Add just enough cheese mixture in the middle leaving about 1/2 edges. Fold over into trianles and wet edges with water.
10. Place on cookie sheets-use either cooking spray or parchment paper to line the sheets.
11. Brush with egg white.
12. Bake at 400 degrees for 14-18 minutes or until golden brown.
13. Sprinkle with Splenda, if you like sweeter.
14. Garnish with remaining berries, if desired.
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