Blue Raspberry Phyllo Wedges

Blue Raspberry Phyllo Wedges

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From: Diabetic Living Magazine

Lemony raspberries and blueberries in phyllo dough pockets deliver a fruity punch in each bite!

Ingredients 12 servings

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Original recipe yields 12 servings
Nutrition per serving may change if servings are adjusted.
  • 1 lemon
  • 8 teaspoons granulated sugar (see Tip)
  • 1½ teaspoons cornstarch
  • 1 cup fresh raspberries
  • 1 cup fresh blueberries
  • Nonstick cooking spray
  • 12 14x9-inch sheets phyllo dough, thawed
  • 2 teaspoons powdered sugar


  • Prep

  • Ready In

  1. Preheat oven to 375°F. Remove ½ teaspoon of lemon zest and squeeze 1 teaspoon of juice from lemon. In a small saucepan combine lemon zest, granulated sugar and cornstarch. Stir in the lemon juice, raspberries and blueberries. Cook and stir over medium heat until thickened and bubbly; cook and stir 2 minutes more then cool.
  2. Line a large baking sheet with parchment paper or foil. (If using foil, lightly coat with cooking spray.) Lay one phyllo sheet flat on a work surface; coat lightly with cooking spray. Keep remaining phyllo sheets covered with plastic wrap while assembling the wedges. Top with a second phyllo sheet; coat with cooking spray. Repeat with a third phyllo sheet and cooking spray.
  3. Cut the phyllo stack lengthwise into three strips. Place about 1 tablespoon of the fruit mixture 2 inches from the end of one strip. Diagonally fold the end of the pastry over the filling to make a triangle. Continue folding like a flag to completely enclose the filling and use the entire phyllo strip. Place seam side down on the prepared baking sheet. Repeat filling and folding remaining 2 pastry strips. Repeat with the remaining phyllo sheets and filling, using 3 phyllo sheets per stack, to make 12 total wedges. Lightly coat tops of wedges with cooking spray.
  4. Bake about 15 minutes or until golden brown. Remove; cool slightly on a wire rack. Dust with powdered sugar before serving.
  • Tip: If using a sugar substitute, choose Splenda® Sugar Blend. Follow package directions to use product amount equivalent to ⅓ cup granulated sugar. Nutrition Per Serving with Substitute: same as below, except 81 cal, 15 g carb., 3 g sugars.

Nutrition information

  • Serving size: 1 serving
  • Per serving: 85 calories; 1 g fat(0 g sat); 1 g fiber; 17 g carbohydrates; 2 g protein; 29 mcg folate; 0 mg cholesterol; 5 g sugars; 10 IU vitamin A; 4 mg vitamin C; 6 mg calcium; 1 mg iron; 92 mg sodium; 39 mg potassium
  • Carbohydrate Servings: 1
  • Exchanges: 1 starch

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