Yield: 8 Servings
|1½ cup||Fresh or frozen blueberries; slightly thawed|
|3½ teaspoon||Equal "Measure" -or-|
|12||Packets Equal sweetener|
|1½ teaspoon||Cornstarch (up to)|
|4 tablespoons||Cold water|
|1||Pastry for 9-inch pie or "reduced-fat pie pastry" (see recipe)|
|1½ teaspoon||Equal Measure -or-|
|1½||Packets Equal sweetener|
Rinse blueberries; drain slightly and place in medium saucepan. Sprinkle berries with 3-½ tsp Equal Measure and cornstarch and toss. Cook berries over medium heat, stirring constantly. Add water, 1 tsp. at a time, if bottom of saucepan becomes dry, cooking and stirring until berries release juice and form a small amount of thickened sauce. Cool; refrigerate until chilled.
Roll pastry dough on floured surface to ⅛-inch thickness; cut into 8 squares, 5x5 inches, rerolling scraps as necessary. Place scant 2 Tbs.
blueberry mixture on each pastry square; fold in half to form triangles and press edges together. Flute edges of pastry or crimp with tines of fork; pierce tops of pastries 3 or 4 times with tip of knife.
Brush tops of pastries lightly with milk and sprinkle with ½ tsp. Equal Measure. Bake on foil or parchment-lined cookie sheet in preheated 400ø oven until pastries are browned, about 25 minutes.
EQUAL "SUNRISE TO SUNSET"
REDUCED/LOW CALORIE RECIPE
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