Serves: 8
Total Calories: 101
1. Rinse blueberries drain slightly and place in medium saucepan. Sprinkle berries with 3 1/2 teaspoon EQUAL Measure and cornstarch and toss. Cook berries over medium heat, stirring constantly. Add water, 1 teaspoon 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 tablespoons 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 teaspoon EQUAL Measure. Bake on foil or parchment-lined cookie sheet in preheated 400°F oven until pastries are browned, about 25 minutes.
EXCHANGES
1 1/2 Carbohydrate
1 Fat
PYRAMID SERVINGS
1 Starch
1/2 Fruit
1 Fat
NUTRITION FACTS
Calories 152
Calories from Fat 54
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 Blueberry Triangles recipe is from the Brand-Name Diabetic Meals in Minutes Cookbook. Download this Cookbook today.
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