• Prep Time:
  • Cooking Time:
  • Serves: 8 Servings

Blueberry Triangles

  • Recipe Submitted by on

Category: Desserts

 Ingredients List

  • 1 1/2 c Fresh or frozen blueberries;
  • -slightly thawed
  • 3 1/2 ts Equal "Measure" -or-
  • 12 Packets Equal sweetener
  • 1 1/2 ts Cornstarch
  • 2 -(up to)
  • 4 tb Cold water
  • 1 Pastry for 9-inch pie or
  • -"reduced-fat pie pastry"
  • -(see recipe)
  • 1 1/2 ts Equal Measure -or-
  • 1 1/2 Packets Equal sweetener
  • Skim milk


Rinse blueberries; drain slightly and place in medium saucepan. Sprinkle
berries with 3-1/2 tsp Equal Measure and cornstarch and toss. Cook berries
over medium heat, stirring constantly. Add water, 1 tsp. at a time, if
bottom of saucepan becomes dry, cooking and stirring until berries release
juice and form a small amount of thickened sauce. Cool; refrigerate until

Roll pastry dough on floured surface to 1/8-inch thickness; cut into 8
squares, 5x5 inches, rerolling scraps as necessary. Place scant 2 Tbs.
blueberry mixture on each pastry square; fold in half to form triangles and
press edges together. Flute edges of pastry or crimp with tines of fork;
pierce tops of pastries 3 or 4 times with tip of knife.

Brush tops of pastries lightly with milk and sprinkle with 1/2 tsp. Equal
Measure. Bake on foil or parchment-lined cookie sheet in preheated 400ø
oven until pastries are browned, about 25 minutes.




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