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Preheat oven to 350°F. Lightly coat two baking sheets with cooking spray; set aside. Unfold phyllo dough. Place 2 sheets of phyllo on a large cutting board. Lightly coat the top sheet with cooking spray. Cover remaining phyllo dough with plastic wrap.
Stir together sugar and cardamom (or cinnamon) in a small bowl. Sprinkle half of the sugar mixture on the phyllo stack. Top with 2 more phyllo sheets. Lightly coat with cooking spray; sprinkle with the remaining sugar mixture.
Cut phyllo sheets lengthwise in 4 equal strips, then crosswise in 4 pieces to make 16 rectangles. Transfer to prepared baking sheets. Bake rectangles 8 to 10 minutes or until golden. Transfer to wire rack to cool.
Meanwhile, stir together lemon yogurt and lemon curd in a medium bowl. Fold in whipped cream (or whipped topping).
To assemble, place a phyllo rectangle stack on each of 5 dessert plates. (You'll have 1 extra phyllo rectangle, in case of breakage.) Spread 1 rounded tablespoon lemon filling on each rectangle. Divide raspberries (or blackberries) among rectangles. Top each with another phyllo rectangle, then another rounded tablespoon lemon filling. Divide blueberries among rectangles. Cover each stack with another phyllo rectangle. Serve immediately.