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Blueberry Triangles |
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Serves: 8 Print this RecipeServing Size 1 triangle 3 1/2 teaspoons Equal measure or 12 packets EQUAL sweetener 1 1/2 cups fresh or frozen blueberries, slightly thawed 1 1/2 teaspoons cornstarch 2 to 4 teaspoons cold water Pastry for 9-inch pie Skim milk 1/2 teaspoon Equal measure or 1 1/2 packets EQUAL sweetener 1. Rinse blueberries; drain slightly and place in medium saucepan. Sprinkle berries with 3 1/2 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 begin to release juice and form a small amount of thickened sauce. Cool; refrigerate until chilled. 2. Roll pastry on floured surface to 1/8 inch thickness; cut into 8 squares, 5 x 5 inches, rerolling scraps as necessary. Place scant 2 Tbsp 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. 3. Brush tops of pastries lightly with milk and sprinkle with 1/2 tsp Equal Measure. Bake on foil or parchment-lined cookie sheet in preheated 400°F oven until pastries are browned, about 25 minutes. EXCHANGES Carbohydrate 1 1/2 Fat 1 PYRAMID SERVINGS Starch 1 Fruit 1/2 Fat 1 NUTRITION FACTS Calories 152(54 calories from fat) Fat 6 g Saturated Fat 1 g Cholesterol 0 mg Sodium 143 mg Carbohydrate 22 g Dietary Fiber 1 g Sugars 5 g Protein 2 g This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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