1/3 cup plus 1 tablespoon sugar
1/4 teaspoon cinnamon
3 sheets phyllo dough, trimmed to 12-by-16 inches
1 tablespoon cornstarch
Pinch table salt
1/3 cup water
2 cups fresh blueberries, divided
1 tablespoon fresh lemon juice
1/2 teaspoon 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 1 phyllo sheet flat on a baking sheet, keeping the remaining phyllo sheets covered with plastic wrap and a damp kitchen towel.
Spray the phyllo sheet lightly with the cooking spray, then sprinkle it with 1 teaspoon of the cinnamon-sugar mixture.
Layer a second sheet of phyllo over the first, coat it with cooking spray and sprinkle with another teaspoon of the cinnamon-sugar mixture. Repeat with the final sheet of phyllo.
Cut the stacked phyllo into twelve 4-inch squares, leaving them on the baking sheet. Bake until crisp and golden brown, about 8 minutes. Transfer to a rack and let cool.
Meanwhile, in a small saucepan stir together the remaining 1/3 cup sugar, the cornstarch and salt. Whisk in the water. Add 1/2 cup of the blueberries and cook over medium heat, stirring constantly, until the 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 between them, spooning it over each. Top each with a second crisp. Serve topped with a spoonful of vanilla yogurt, if desired. They also can be sprinkled with powdered sugar or additional cinnamon.
Recipe courtesy of the Associated Press