Blueberry triangles
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Blueberry triangles
Last updated 6/12/2012 1:09:31 AM. Recipe ID 36477. Report a problem with this recipe.
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      Title: Blueberry triangles
 Categories: Dessert
      Yield: 8 Servings
  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 chilled.
   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
   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 400 oven until pastries are browned, about 25 minutes.

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Recipe ID 36477 (Apr 03, 2005)

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