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Ingredientes
- 1 1/2 c. Fresh or possibly frzn blueberries, slightly thawed
- 3 1/2 tsp Equal "Measure" -or possibly-
- 12 pkt Equal sweetener
- 1 1/2 tsp Cornstarch
- 2 x -(up to)
- 4 Tbsp. Cool water
- 1 x Pastry for 9-inch pie or possibly "reduced-fat pie pastry" (see recipe)
- 1 1/2 tsp Equal Measure -or possibly-
- 1 1/2 pkt Equal sweetener Skim lowfat milk
Direcciones
- 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 in water, 1 teaspoon at a time, if bottom of saucepan becomes dry, cooking and stirring till berries release juice and form a small amount of thickened sauce. Cold; chill till 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 mix on each pastry square; mix in half to create triangles and press edges together. Flute edges of pastry or possibly crimp with tines of fork; pierce tops of pastries 3 or possibly 4 times with tip of knife.
- Brush tops of pastries lightly with lowfat milk and sprinkle with 1/2 teaspoon Equal Measure. Bake on foil or possibly parchment-lined cookie sheet in preheated 400 oven till pastries are browned, about 25 min.
- EQUAL "SUNRISE TO SUNSET"
- REDUCED/LOW CALORIE RECIPE
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 44g | |
| Recipe makes 8 servings | |
| Calories 53 | |
| Calories from Fat 13 | 25% |
| Total Fat 1.42g | 2% |
| Saturated Fat 0.33g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 7mg | 2% |
| Sodium 36mg | 2% |
| Potassium 31mg | 1% |
| Total Carbs 9.33g | 2% |
| Dietary Fiber 0.7g | 2% |
| Sugars 5.88g | 4% |
| Protein 1.08g | 2% |
