Iola Egle of Bella Vista, Arkansas enhances a medley of fresh berries with sugar, pepper and balsamic vinegar. Serve berries on lettuce. like Iola does, for a fun summer salad...or showcase them in pretty phyllo cups, as our Test Kitchen suggests, for an impressive dinner finale.
- 4 cups halved fresh strawberries
- 1 cup fresh blackberries
- 1 cup fresh raspberries
- 1/3 cup sugar
- 3 tablespoons balsamic vinegar
- 1/4 to 1/2 teaspoon coarsely ground pepper
- PHYLLO NESTS:
- 8 sheets phyllo dough (14 inches x 9 inches)
- Cooking spray
- 2 teaspoons sugar
- 1/4 teaspoon ground cinnamon
- In a large bowl, combine the strawberries, blackberries and raspberries. Sprinkle with sugar; gently toss to coat. Let stand for 20 minutes. Pour vinegar over berries; sprinkle with pepper. Gently toss to coat. Cover and refrigerate for 2 hours.
- For phyllo nests, coat giant nonstick muffin cups with a cooking spray; set aside. Unroll phyllo dough sheets; remove one sheet. (White assembling, keep remaining dough covered with plastic wrap and a damp cloth.)
- For each nest, cut one sheet in half lengthwise and cut in thirds widthwise. Stack three sections and place in a prepared cup; spray with cooking spray. Stack remaining three sections and place in cup, alternating points. Spray with cooking spray. Combine the sugar and cinnamon; sprinkle about 1/4 teaspoon cinnamon-sugar over dough. Repeat with remaining sheets of dough.
- Bake at 375° for 7-8 minutes or until golden brown. Cool for 5 minutes before carefully removing to a wire rack to cool completely.
- Using a slotted spoon, fill each nest with about 3/4 cup berry mixture. Drizzle with a small amount of juice. Serve immediately. Yield: 8 servings.
Originally published as Berries in a Nest in Light & Tasty June/July 2004, p52
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