Blueberry shortcakes without guilt

HOLD FOR LIFESTYLES In this image taken on July 30, 2012, crisp blueberry shortcakes, prepared with three layers of baked phyllo dough cut into squares, are shown in Concord, N.H. (AP Photo/Matthew Mead)
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In most pies and baked treats, the bulk of the fat and calories come from the crust or cake. This recipe is more about the berries. Even when sweetened, the fruity filling tends to be pretty healthy.

The “cake” is minimal — three layers of baked phyllo dough, a paper-thin flour dough that is extremely low in fat and even comes in whole-wheat varieties. It’s widely available at most grocers and typically is found in the freezer section near the fruit and pie crusts. Since this recipes calls for only three sheets, roll up the remaining dough, wrap tightly in plastic, then in foil and freeze for another day. Another phyllo tip: cut it with a pizza wheel. Also keep a close eye on the phyllo squares as they bake; they brown up very quickly.

Crisp Blueberry Shortcakes

Start to finish: 30 minutes. Servings: 6.

1/3 cup plus 1 T. sugar

¼ tsp. cinnamon

3 sheets phyllo dough, trimmed to 12-by-16 inches

Cooking spray

1 T. cornstarch

Pinch table salt

1/3 cup water

2 cups fresh blueberries, divided

1 T. fresh lemon juice

½ tsp. grated lemon zest

Low-fat vanilla yogurt, to garnish, if desired

Heat the oven to 400 degrees.

In a small bowl, combine 1 tablespoon of the sugar with the cinnamon.

Lay one phyllo sheet flat on a baking sheet. Keep remaining phyllo sheets covered with plastic wrap and a damp towel. Spray phyllo lightly with cooking spray, then sprinkle with 1 teaspoon of cinnamon-sugar mixture. Place second sheet of phyllo on top of the first, coat with cooking spray and sprinkle with cinnamon-sugar mixture. Repeat with last sheet of phyllo.

Cut stacked phyllo into twelve 4-inch squares, leaving them on the baking sheet.

Bake until golden brown,

about 8 minutes. Transfer

to a rack and let cool.

Meanwhile, in a small saucepan stir together 1/3 cup sugar, cornstarch and salt. Whisk in water. Add ½ cup of blueberries and cook over medium heat, stirring constantly, until mixture comes to a full boil, the berries have popped and the sauce has thickened. Remove from the heat and stir in the lemon juice and zest. In a medium bowl, combine the thickened sauce with the remaining blueberries.

To serve, arrange 6 of the phyllo crisps on individual serving plates. Divide the blueberry mixture over them, then top each with a second crisp and yogurt, if desired.

Nutritional information per serving (values are rounded to the nearest whole number): 110 calories; 15 calories from fat (14 percent of total calories); 1.5 g fat (0 g saturated; 0 g trans fats); 0 mg cholesterol; 25 g carbohydrate; 1 g protein; 1 g fiber; 80 mg sodium.

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