Blueberries and Lemon Cream in Phyllo Shells



  • 48, pre-made Phyllo shells
  • 3/4 cup SYSCO Classic powdered sugar, sifted
  • 1-1/2 qt. SYSCO Classic reduced fat sour cream
  • 3 tbsp. lemon zest
  • 1/4 cup SYSCO Classic lemon juice
  • 3 qt. SYSCO Classic IQF blueberries
  • 24 each lemon twists, garnish



  1. Stir powdered sugar into sour cream.
  2. Add zest and juice; stir smooth. Cover; chill.
  3. For each serving, spoon about 1 T. lemon-sour cream mixture into bottom of pastry shell.  Top with approximately 3 blueberries.

NOTE:  Unless you’re feeding an army or planning to make large pies with the leftover filling, you’ll want to half this recipe.


Recipe Source: North American Blueberry Council
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