These simple blueberry hand pies are a great dessert for the warmer weather.Ingredients
1 1/2 cups fresh or frozen blueberries, slightly thawed
3 1/2 teaspoons Equal® for Recipes or 12 packets Equal® sweetener or 1/2 cup Equal® Spoonful™
1 1/2 teaspoons cornstarch
2 to 4 teaspoons cold water
Reduced-Fat Pie pastry or favorite pastry for 9-inch pie
1/2 teaspoon Equal® for Recipes or 1 1/2 packets Equal® sweetener or 1 tablespoon Equal® Spoonful™
Rinse blueberries; drain slightly and place in medium saucepan. Sprinkle berries with 3 1/2 teaspoons Equal® for Recipes or 12 packets Equal® sweetener or 1/2 cup Equal® Spoonful™ and cornstarch; toss to coat.
Cook over medium heat, stirring constantly, until berries begin to release juice and form small amount of thickened sauce. (Add water, 1 teaspoon at a time, if bottom of saucepan becomes dry.) Cool; refrigerate until chilled.
Roll pastry on floured surface to 1/8-inch thickness; cut into 8 (5-inch) squares, rerolling scraps as necessary. Place scant 2 tablespoons blueberry mixture on each pastry square. Fold squares in half to form triangles and press edges together to seal. 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 teaspoon Equal® for Recipes or 1 1/2 packets Equal® sweetener or 1 tablespoon Equal® Spoonful™. Bake on foil-or parchment-lined cookie sheet in preheated 400*F (205*C) oven until pastries are browned, about 25 minutes.
Makes 8 triangles.
- Nutrition Information Per Serving (1 triangle)
- 147 cal
- 2 g pro.
- 21 g carbo.
- 6 g fat
- 0 mg chol.
- 134 mg sodium.
- Food Exchanges
- 1/2 Fruit
- 1 Bread
- 1 Fat.