Print Recipe

Blueberry Turnovers

RG

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

* May substitute 12 packets Equal sweetener

Instructions

  1. 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.
  2. 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.
  3. Bake on baking sheet in preheated 400 degree F oven 18 to 20 minutes or until golden brown.
  4. Serve warm or at room temperature.

Makes 8 servings.

Nutrition information per serving: 138 cal., 1 g pro., 17 g carb., 7 g fat, 5 mg chol., 103 mg sodium

Food exchanges: 1 starch, 1 1/2 fat


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