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Crisp Blueberry Shortcakes
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1/3 cup plus 1 tablespoon sugar

1/4 teaspoon cinnamon

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

Cooking spray

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

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