Sugar-Free Blueberry Triangles

Ingredients

• 1 1/2 cups fresh or frozen blueberries, slightly thawed
• 3 1/2 teaspoons Equal for Recipes (12 packets of Equal Sweetener or 1/2 cup Equal Spoonful)
• 1 1/2 teaspoons cornstarch
• 2 to 4 tablespoons cold water
• 1 Reduced-Fat Pie pastry or favorite pastry for 9″ pan
• 1/2 cup skim milk
• 1/2 teaspoon Equal for Recipes (1 1/2 packets Equal Sweetner or 1 tablespoon Equal Spoonful)

Directions

1. Preheat oven to 400°F (205°C)
2. Rinse blueberries and place in a medium saucepan.
3. Sprinkle berries with 3 1/2 tsps Equal and cornstarch; toss to coat.
4. Cook blueberries over medium heat, stirring consistently until blueberries begin to release juice and form small amounts of thickened sauce. Add water, 1 tsp at a time, if bottom of the saucepan becomes dry. Remove from heat and refrigerate blueberries until chilled.
5. Roll pastry on flowered surface to 1/2″ thickness.
6. Cut pastry into eight 5″ squares. Re-roll scraps as necessary.
7. Place 2 tbsp blueberry mixture on each pastry square and fold squares in half to form triangles. Press the edges together to seal by flute-edging the pastry or crimp with tines of a fork. Pierce tops of pastries 3 or 4 times with the tip of a knife.
8. Brush tops of pastries lightly with milk (you do not need to use all of it) and sprinkle with 1/2 tsp Equal.
9. Bake on foil or parchment lined cookie sheet in preheated oven until pastries are browned – about 25 minutes.

Food Exchanges: 1/2 Fruit, 1 Bread, 1 Fat

Recipe provided by courtesy of Merisant Corporation and the NutraSweet Company, makers of Equal.