Blueberry turnovers
Instructions:
- 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
- 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.
- 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.
- Bake on baking sheet in preheated 400 degree F oven 18 to 20 minutes or until golden brown.
- Serve warm or at room temperature.
- Makes 8 servings