| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Dessert | 8 | Servings | |
INGREDIENTS
| 1 1/2 | c | Fresh or frozen blueberries; slightly thawed |
| 3 1/2 | ts | Equal "Measure" -or- |
| 12 | Packets Equal sweetener | |
| 1 1/2 | ts | Cornstarch (up to) |
| 4 | tb | Cold water |
| 1 | Pastry for 9-inch pie or "reduced-fat pie pastry" (see recipe) | |
| 1 1/2 | ts | Equal Measure -or- |
| 1 1/2 | Packets Equal sweetener | |
| Skim milk |
INSTRUCTIONS
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 release juice and form a small amount of thickened sauce. Cool; refrigerate until chilled. Roll pastry dough on floured surface to 1/8-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 1/2 tsp. Equal Measure. Bake on foil or parchment-lined cookie sheet in preheated 400° oven until pastries are browned, about 25 minutes. EQUAL "SUNRISE TO SUNSET" REDUCED/LOW CALORIE RECIPE BOOKLET Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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