Recipe - Blueberry Triangles

1 One half cup Fresh or frozen blueberries;
slightly thawed
3 One half teaspoon Equal "Measure" or
12 Packets Equal sweetener
1 One half teaspoon Cornstarch
2 (up to)
4 tablespoon Cold water
1 Pastry for 9inch pie or
"reducedfat pie pastry"
(see recipe)
1 One half teaspoon Equal Measure or
1 One half Packets Equal sweetener
Skim milk

Rinse blueberries; drain slightly and place in medium saucepan. Sprinkle
berries with 3One half 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 1/8inch 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 One half tsp. Equal
Measure. Bake on foil or parchmentlined cookie sheet in preheated 400ø
oven until pastries are browned, about 25 minutes.

EQUAL "SUNRISE TO SUNSET"

REDUCED/LOW CALORIE RECIPE

BOOKLET

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