Blueberry triangles

Yield: 8 Servings

Measure Ingredient
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-
Packets Equal sweetener
Skim milk

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

BOOKLET

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