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Categories:
lemons phyllo Mascarpone cheese blue cheese green onions flat-leaf Italian parsley blueberries Splenda egg
Viewed: 52 - Published at: 9 years agoIngredients
- 2 lemons, juice of
- 6 sheets phyllo dough, pasty sheets
- 8 ounces mascarpone cheese, room temperature
- 3 ounces blue cheese
- 2 tablespoons green onions
- 2 tablespoons flat-leaf Italian parsley
- 1 pint blueberries
- 2 ounces Splenda sugar substitute
- 1 egg white
Method
- Unwrap phyllo sheets.
- Place on floured surface.
- Set aside.
- Wash berries, place in bowl and add 2 oz.
- Splenda.
- Add juice of 2 lemons.
- Let stand 15 minutes.
- Blend marcarpone and blue cheese on medium setting 1-2 minutes.
- Fold in chopped green onions, parsley and gently fold in berries--add all or about half.
- Cut sheets into 4" squares or use dumpling maker.
- (I have one that folds the dough for you).
- Add just enough cheese mixture in the middle leaving about 1/2 " edges.
- Fold over into trianles and wet edges with water.
- Place on cookie sheets--use either cooking spray or parchment paper to line the sheets.
- Brush with egg white.
- Bake at 400 degrees for 14-18 minutes or until golden brown.
- Sprinkle with Splenda, if you like sweeter.
- Garnish with remaining berries, if desired.
