Diabetic Recipes
Blueberry Turnovers
Yield: 8 servings.
26% calorie reduction from traditional recipe
Ingredients
- 1 1/2 cups fresh or frozen unsweetened blueberries, slightly thawed
- 1/2 cup Equal Spoonful*
- 1 1/2 teaspoons cornstarch
- 4 teaspoons cold water
- Pastry for single crust 9 inch pie
- 2 teaspoons 2% milk
Instructions
- Place blueberries in medium saucepan. Sprinkle berries with Equal, cornstarch and water; toss to coat. Cook over medium heat, stirring constantly, until berries begin to release juice and form small amount of thickened sauce. Remove from heat and cool.
- Roll pastry on floured surface to 1/8 inch thickness; cut into eight 5 inch squares. Re-roll scrapes as needed. Place scant 2 tablespoons blueberry mixture in center of each pastry square. Fold square in half to form triangle. Press edges together to seal; crimp edges with tines of a fork. Brush pastry surface lightly with milk.
- Bake on baking sheet in preheated 400 degrees F oven for 18 to 20 minutes or until golden brown.
- Serve warm or at room temperature.
Notes
* May substitute 12 packets Equal sweetener
Nutrition
Per serving: 138 cal., 1 g pro., 17 g carb., 7 g fat, 5 mg chol., 103 mg sodium
Exchanges: 1 starch, 1 1/2 fat