Ingredients

　　8 sheets (9" x 14") phyllo dough, thawed

　　2 tablespoons butter, melted

　　1/3 cup sugar plus 1 tablespoon sugar, divided

　　1 bag (12 ounces) frozen blueberries, thawed

　　2 teaspoons cornstarch

　　Pinch nutmeg

　　1 pint fresh blueberries

　　1 pint raspberry sorbet

　　Heat oven to 350°. Brush 1 sheet phyllo lightly with butter and sprinkle a pinch of sugar around border; gather edges and place in muffin pan cup, lining bottom and sides. Repeat with remaining sheets. Bake until crisp, 7 to 8 minutes. Let rest in pan 2 to 3 minutes; transfer cups to a wire rack and cool. In a saucepan, boil thawed blueberries, cornstarch, remaining 1/3 cup sugar and nutmeg. Cook until syrupy, stirring occasionally, 5 minutes. Remove from heat; mash berries lightly and cool, 15 minutes. Stir in fresh berries. Assemble flowers: Fill each cup with 1/4 cup sorbet and top with berry mixture.

Nutrition Per Serving

　　4 g fat (2 g saturated)

　　42 g carbs

　　3 g fiber

　　1 g protein

　　#### Nutritional analysis provided by Self