Blueberry Triangles Recipe

• 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

1. Rinse blueberries; drain slightly and place in medium saucepan.
2. Sprinkle berries with 3-1/2 tsp Equal Measure and cornstarch and toss.
3. Cook berries over medium heat, stirring constantly.
4. 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.
5. Cold; chill till chilled.
6. Roll pastry dough on floured surface to 1/8-inch thickness; cut into 8 squares, 5x5 inches, rerolling scraps as necessary.
7. Place scant 2 Tbs.
8. blueberry mix on each pastry square; mix in half to create triangles and press edges together.
9. Flute edges of pastry or possibly crimp with tines of fork; pierce tops of pastries 3 or possibly 4 times with tip of knife.
10. Brush tops of pastries lightly with lowfat milk and sprinkle with 1/2 teaspoon Equal Measure.
11. Bake on foil or possibly parchment-lined cookie sheet in preheated 400 oven till pastries are browned, about 25 min.
12. EQUAL "SUNRISE TO SUNSET"
13. REDUCED/LOW CALORIE RECIPE

blueberries, cornstarch, water, pastry, possibly, milk

Taken from cookeatshare.com/recipes/blueberry-triangles-88441 (may not work)