Ingredients
1/3
cup sugar
2
teaspoons cornstarch
1/3
cup water
2
cups fresh or frozen blueberries
1
tablespoon lemon juice
2
cups raspberries
1
sheet frozen puff pastry (from 17.3-ounce package)
1
pint (2 cups) lemon sherbet or sorbet
Preparation
In 1 1/2-quart saucepan, stir sugar, cornstarch and water until smooth. Add 1 cup of the blueberries. Heat to boiling; reduce heat. Simmer uncovered 5 minutes, stirring occasionally. Stir in lemon juice. Cool 15 minutes. Stir in remaining blueberries and the raspberries. Cover and refrigerate at least 1 hour but no longer than 24 hours.
Heat oven to 400°F. Let frozen pastry sheet stand at room temperature 15 minutes. Cut pastry into 8 pieces. Place pieces on ungreased cookie sheet. Bake about 15 minutes or until puffed and golden brown. Remove from cookie sheet to wire rack; cool slightly. Split into 2 layers while warm.
To serve, place puff pastry on individual serving plates. Fill and top with sauce. Top with small scoop of sherbet.
