Happy Fruit and Veggies Month! To celebrate, I wanted to share my new and delicious recipe for strawberries and blueberries. Impress your friends and family with this super simple recipe that is great for get togethers. This recipe can also be used for the leftovers. The leftover berries can be used for breakfast the following day. Make a breakfast parfait with the leftover marinated berries, granola, and lemon yogurt. YUM!
1 cup fresh blueberries
1 cup fresh strawberries, diced small
1 Tbsp. Balsamic vinegar
2 Tbsp. brown sugar
Combine above ingredients and marinate in the refrigerator for at least 1 hour.
1 – 8 oz. reduced fat cream cheese, softened
1/2 cup sour cream
1/2 tsp. pure vanilla extract
4 Tbsp. brown sugar
1 tsp. fresh lemon zest
4 boxes Athens phyllo tart shells
Combine softened cream cheese, sour cream, vanilla, sugar, and lemon zest. Mix until thoroughly combined and smooth. Spoon 1 teaspoon of lemon cream mixture into each tartlet. Drain berries (but reserve juice to add to any leftover berries) and add to each tartlet. Serve immediately.
Makes: 60 tartlets