Sugar-Free Blueberry Triangles

These blueberry hand pies are flaky, golden pastries filled with a lightly sweetened blueberry filling. They are simple, fruity, and perfect for an easy individual dessert or snack.

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Prep Time 25

Cook Time 25

Total Time 50

Servings: 8

Course: Dessert

Cuisine: American

Calories: 147

Ingredients Method Notes

Ingredients

1 ½ cups fresh or frozen blueberries, slightly thawed
3 ½ teaspoons Equal for Recipes (12 packets of Equal Sweetener or 1/2 cup Equal Spoonful)
1 ½ teaspoons cornstarch
2 to 4 tablespoons cold water
1 Reduced-Fat Pie pastry or favorite pastry for 9″ pan
½ cup skim milk
½ teaspoon Equal for Recipes (1 1/2 packets Equal Sweetner or 1 tablespoon Equal Spoonful)

Method

Preheat oven to 400°F (205°C)
Rinse blueberries and place in a medium saucepan.
Sprinkle berries with 3 1/2 tsps Equal and cornstarch; toss to coat.
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.
Roll pastry on flowered surface to 1/2″ thickness.
Cut pastry into eight 5″ squares. Re-roll scraps as necessary.
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.
Brush tops of pastries lightly with milk (you do not need to use all of it) and sprinkle with 1/2 tsp Equal.
Bake on foil or parchment lined cookie sheet in preheated oven until pastries are browned – about 25 minutes.