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Blueberry Triangles (Diabetic)

1 1/2 cups fresh or frozen blueberries, slightly thawed
3 1/2 teaspoons Equal® for Recipes or 12 packets Equal® sweetener or 1/2 cup Equal® Spoonful™
1 1/2 teaspoons cornstarch
2 to 4 teaspoons cold water
Reduced-Fat Pie pastry or favorite pastry for 9-inch pie
Skim milk
1/2 teaspoon Equal® for Recipes or 1 1/2 packets Equal® sweetener or 1 tablespoon Equal® Spoonful™

1. Rinse blueberries; drain slightly and place in medium saucepan. Sprinkle berries with 3 1/2 teaspoons Equal® for Recipes or 12 packets Equal® sweetener or 1/2 cup Equal® Spoonful™ and cornstarch; toss to coat.
2. Cook over medium heat, stirring constantly, until berries begin to release juice and form small amount of thickened sauce. (Add water, 1 teaspoon at a time, if bottom of saucepan becomes dry.) Cool; refrigerate until chilled.
3. Roll pastry on floured surface to 1/8-inch thickness; cut into 8 (5-inch) squares, rerolling scraps as necessary. Place scant 2 tablespoons blueberry mixture on each pastry square. Fold squares in half to form triangles and press edges together to seal. Flute-edges of pastry or crimp with tines of fork; pierce tops of pastries 3 or 4 times with tip of knife.
4. Brush tops of pastries lightly with milk and sprinkle with 1/2 teaspoon Equal® for Recipes or 1 1/2 packets Equal® sweetener or 1 tablespoon Equal® Spoonful™. Bake on foil-or parchment-lined cookie sheet in preheated 400*F (205*C) oven until pastries are browned, about 25 minutes.

Makes 8 triangles.

Nutrition Information Per Serving (1 triangle): 147 cal., 2 g pro., 21 g carbo., 6 g fat, 0 mg chol., 134 mg sodium.

Food Exchanges: 1/2 Fruit, 1 Bread, 1 Fat.

Recipe provided courtesy of Merisant Corporation ® and the NutraSweet Company, makers of Equal®.

Click for more information on the artificial sweetner Aspartame.