How to grow and prepare blueberries

Place the phyllo dough in the hot oven to bake for about 10 minutes. Watch it and make sure it does not get too dark or burn. Remove to a plate to cool while you make another stack of cookies.

Cream Filling

3/4 cup heavy cream

3/4 teaspoon vanilla

1/3 cup sugar

3/4 cup whipped cream cheese

Dash salt

1 tablespoon lime zest

1-3/4 tablespoons lime juice

3/4 cup fresh blueberries

Using an electric mixer with a whip attachment, whip the cream with the vanilla and sugar until thickened. Add the whipped cream cheese, salt, zest, and lime juice, and beat until thick. Fold in the fresh blueberries. Refrigerate until ready to use.

Glazed Blueberries With Lime

2 cups blueberries

Juice of 1 lime

4-1/2 tablespoons to 1/3 cup sugar (depending on sweetness of blueberries)

Place the blueberries, lime juice, and 4-1/2 tablespoons sugar in a small saucepan. Cook until sugar is melted and blueberries take on a shiny glaze. Taste for sweetness. Add more sugar if needed.

Assembly

Prepare 4 dessert plates by placing one phyllo cookie on each plate. Divide cream filling into two equal containers. Spoon equal amounts of cream on each layer of the four phyllo cookies. Add another cookie to the top of the filling, and spoon the remaining container of filling equally onto each of 4 cookies. Add the last phyllo cookie to the top of each napoleon. You will have two layers of filling and three phyllo cookies on each plate. Divide the glazed blueberries between the 4 phyllo cookie tops to finish the Napoleons. Serve immediately. Serves 4. (You will have phyllo cookies left over; save for another use.)

Editor's Note: To read more of Anne and Linda's "how to grow and prepare" series, click here.

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Linda Weiss and Anne Moore met while Linda was the food editor and Anne was the garden editor for South Carolina Homes & Gardens magazine. They now write articles for the ETV GardenSMART television show website, where Anne is the horticulture editor, gardening consultant, and e-newsletter editor. Anne has written for magazines and newspapers. She is a member of and a recipient of a Silver Award for magazine writing from the Garden Writers Association. Linda is a personal chef. She attended Le Cordon Bleu of Paris’ catering program, has appeared as a guest chef on numerous television shows, has been a culinary educator for 10 years, and a food writer for a number of magazines. She is a professional member of The James Beard Foundation and the Southern Foodways Alliance. She has written a cookbook, "Memories From Home, Cooking with Family and Friends."

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