Daughters like to bake at any age.
Lexi, my 9 year old daughter, picked about 1 quart of raspberries and blueberries right from the bushes in the backyard. In less than 20 minutes, she was baking a dozen Backyard Berry Tarts!
1 quart Fresh Berries
1/2 cup sugar
1/4 cup corn starch
Light Whipped Cream
A squeeze of lemon
Crust: Fillo Dough, 6 sheets cut in half
In a medium size bowl, combine berries with sugar, cornstarch, and a squeeze of lemon. Toss until coated evenly. Using one half of a fillo sheet, fold it in half and place dough in muffin tin. Turn corners down and into the tin. Fill fillo tin with berry mixture until slightly above the top. (The mixture will sink some during the baking process.) Bake 375 degrees for 12 minutes or until bubbly. Serve with a dollup of light whipped cream. Virtually no fat, and the calories won’t ruin your day!