(This idea and recipe comes to us from the North American Blueberry Council. This is healthy, pretty, and double-yummy! Plus, you’ll be serving a dessert that is out of the ordinary. We’ve all seen the flag cake—but just wait, you’ll surprise everyone with this treat!)
1 sheet (from a 17 oz. package) frozen puff pastry, thawed
1 package (3 3/8 oz.) instant vanilla pudding and pie filling mix
1 cup milk
8 oz. sour cream
2 cups fresh blueberries (1 pint)
1 T sugar
1/2 tsp. grated orange zest
1 T chopped fresh mint (optional)
confectioner's sugar
Pre-heat oven to 400°F.
To prepare stars:
Carefully unfold puff pastry on a work surface. With a rolling pin, roll pastry out 1/2" wider than its original dimension. Using a 3" star shaped cookie cutter, cut out 12 stars. With a spatula place stars 1 inch apart on an ungreased baking sheet. Bake until puffed and golden, about 15 minutes. Transfer stars to a wire rack, cool slightly. Using a sharp knife, cut stars in half, horizontally, cool completely.
To prepare sauce:
In a med. bowl place pudding mix and milk. Using an electric mixer, beat until mixture is smooth, about 2 minutes. Fold in sour cream.
Cover and refrigerate until thickened, about 15 minutes.
In another med. bowl combine blueberries, sugar, mint, orange zest. Cover; refrigerate ‘til time to serve.
Using a small strainer sprinkle tops of stars with confectioner's sugar, set aside.
To serve:
On each dessert plate place 2 star bottoms, spoon 1/3 cup sauce and 1/3 cup blueberries onto stars and top with reserved star tops.
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