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Ingredients: 1-1/2 cups fresh or frozen blueberries, slightly thawed 12 packets sugar substitute 1-1/2 teaspoons cornstarch 2 to 4 teaspoons apple juice 1 teaspoon lemon zest Reduced fat pastry for a 9-inch single pie crust 2 tablespoons nonfat milk 1 tablespoon granulated sugar Directions Preheat oven to 400-degrees. Rinse blueberries; drain slightly and place in medium saucepan. Sprinkle berries with the 12 packets of sugar substitute and cornstarch; toss to coat. Cook over medium heat, stirring constantly, until berries begin to release juice and form small amount of thickened sauce. Add apple juice, 1 teaspoon at a time, if bottom of saucepan becomes dry. Stir in lemon zest. Cool; refrigerate until chilled. Roll pastry crust on floured surface to one-eight inch thickness; cut into eight 5-inch squares, re-rolling scraps as necessary. Place about two tablespoons blueberry mixture on each pastry square. Fold squares in half to form triangles and press edges together to seal. Crimp edges with tines of fork; pierce tops of pastries three or four times with tip of knife. Brush tops of pastries lightly with nonfat milk and sprinkle with granulated sugar. Bake on wax paper lined or parchment-lined baking sheet 25 minutes or until pastries are lightly browned. Recipe makes eight turnovers. Nutrition information per serving: Calories: 213 Total fat: 6g Saturated fat: 1g Carbohydrates: 23g Cholesterol: 0 Fiber: 1g Protein: 2g Sodium: 134mg Exchanges: 1 Starch, 1 /2 Fruit, 1 Fat |