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Berries in a Nest

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.
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    8 servings

Ingredients

  • 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

Directions

  • 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.
Nutrition Facts
1 filled pita half: 142 calories, 1g fat (1g saturated fat), 0 cholesterol, 92mg sodium, 33g carbohydrate (0 sugars, 4g fiber), 3g protein. Diabetic Exchanges: 1 starch, 1 fruit.

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Reviews

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Average Rating:
  • chrissteve
    Mar 4, 2012

    I used cranberry-pear white balsamic and it was a delicious dessert!

  • grandchildren1019
    Jun 24, 2009

    Saved some of the berries and juice and put them on a scoop of ricotta cheese the next day. I will make this again.

  • tbag
    Jun 19, 2009

    No comment left

  • papabob1
    Jun 14, 2009

    No comment left

  • malonega
    Jun 11, 2009

    Easy recipe to make. Made it for a birthday celebration instead of a cake and it was the hit of the party! G. Malone

  • Newfiecook
    Jun 6, 2009

    Instead of granulated sugar use Splenda. Tastes the same.

  • cheriwinkle
    Jun 5, 2009

    Dear HenryH-I just looked at a rhubarb coffee cake that had 66g. carbs per serving--33g. is certainly lighter, wouldn't you say? A recipe can be noted as light for a number of different reasons. There is only 1 g. of fat. If any recipe does not meet the specific needs of any one of us, we have only to find one that does--No need to rail against the site, the contributor, or anyone else. The recipe is not the one who needs to lighten up!

  • bobbical
    Jun 4, 2009

    It sounds yummy to me no matter what it is served in! BJC

  • bobbical
    Jun 4, 2009

    I don't think rlshort was dissing the recipe, just asking for information!

  • rlshort
    Jun 4, 2009

    I would like to know the nutrition information if this recipe was served on lettuce leaves instead of in phyllo nests. Thanks