These phyllo shell mini-desserts featuring blueberries, strawberries and a creamy filling will lend a patriotic punch to your next gathering.
- 1 ¼ cup cream cheese, softened
- 1 ¼ cup sour cream
- 2/3 cup confectioners sugar
- 1 lemon, zest and juice
- 6-10 strawberries, cut into semi circles
- 27 blueberries
- 4 packages (15 count, each) Athens Phyllo Shells
Filling: In a medium mixing bowl, with an electric mixer or whisk, whip cream cheese and sour cream together. Slowly add powdered sugar until completely incorporated and mixture is smooth. Add the zest and juice of one (1) lemon. Refrigerate for 2 hours or overnight. When ready to assemble, place mixture into a piping or zip-lock bag.
Assembly: Arrange 48 shells, 6×8, on a platter. Cut the tip off of the pastry bag, and fill each shell just below the rim with the filling. Place 3 blueberries on each of the upper left corner 9 shells, a 3×3 square. To make the stripes: for each row of shells, alternate placing strawberry semi-circles at the top and bottom of the shells. Repeat this process with the strawberries until you have completed the red and white stripes of the flag.
Best served within 1 1/2 hours of assembly.
Use additional strawberries and blueberries to fill 12 remaining phyllo shells from 4th box and replenish flag as your guests enjoy.
View our how-to recipe video here.
Serving size: 1 shell (18g) Amount per serving: Calories 50, Calories from Fat-25, Total Fat-3g, Saturated Fat-1.5g, Trans Fat-0g, Cholesterol-10mg, Sodium-30mg, Total Carbohydrate-4g, Dietary Fiber-0g, Sugars-2g, Protein-1g, Vitamin A-2%, Vitamin C-2%, Calcium-2%, Iron-0%