1. Place 1 sheet of phyllo on a work surface. (Cover remaining sheets to prevent them from drying out). Lightly coat phyllo sheet with cooking spray. Top with another sheet of phyllo, coat with cooking spray. Lightly sprinkle with some sugar. Repeat layering with remaining sheets, cooking spray and sugar. Cut stack crosswise into six strips. Cut each strip crosswise into three rectangles, each about 2x3 inches. Place stacks on ungreased cookie sheets. (There will be 2 extra stacks.) Bake in a 350 F. oven for 10 to 12 minutes or until golden. Transfer to a wire rack to cool.

2. For blueberry curd, combine 1 1/2 cups blueberries, orange juice and orange peel in a saucepan. Bring to a boil; reduce heat. Simmer, covered, for 5 minutes. Remove from heat; cool slightly. Transfer blueberry mixutre to a blender or food processor. Cover and blend or process until smooth. Return to saucepan. Stir in 2 tablespoons sugar and butter.

3. In a bowl combine cornstarch and 2 tsp. cold water. Add to blueberry mixture in saucepan. Cook and stir over medium heat until thickened and bubbly. Cook and stir 2 minutes more. Remove from heat; transfer to a bowl. Cover surface with plastic wrap and chill for 2 hours or over night.

4. To serve, stir together 1 T. blueberry curd and 1 tsp. water in a bowl; set aside. Divide remaining blueberry curd in half. Place 1 phyllo stack on each of 8 dessert plates. Spoon half of the blueberry curd atop fruit; top with another phyllo stack and somre of the whipped topping. Drizzle with reserved blueberry curd. If desired, garnish with fresh mint sprigs.

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Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your caloric needs.