Very Blue Cheese Tarts

• 2 lemons, juice of
• 6 sheets phyllo dough, pasty sheets
• 8 ounces mascarpone cheese, room temperature
• 3 ounces blue cheese
• 2 tablespoons green onions
• 2 tablespoons flat-leaf Italian parsley
• 1 pint blueberries
• 2 ounces Splenda sugar substitute
• 1 egg white

1. Unwrap phyllo sheets.
2. Place on floured surface.
3. Set aside.
4. Wash berries, place in bowl and add 2 oz.
5. Splenda.
6. Add juice of 2 lemons.
7. Let stand 15 minutes.
8. Blend marcarpone and blue cheese on medium setting 1-2 minutes.
9. Fold in chopped green onions, parsley and gently fold in berries--add all or about half.
10. Cut sheets into 4" squares or use dumpling maker.
11. (I have one that folds the dough for you).
12. Add just enough cheese mixture in the middle leaving about 1/2 " edges.
13. Fold over into trianles and wet edges with water.
14. Place on cookie sheets--use either cooking spray or parchment paper to line the sheets.
15. Brush with egg white.
16. Bake at 400 degrees for 14-18 minutes or until golden brown.
17. Sprinkle with Splenda, if you like sweeter.
18. Garnish with remaining berries, if desired.

lemons, phyllo, mascarpone cheese, blue cheese, green onions, flatleaf italian parsley, blueberries, splenda, egg

Taken from www.food.com/recipe/very-blue-cheese-tarts-317875 (may not work)