Every good thing given and every perfect gift is from above, coming down from the Father of lights, with whom there is no variation or shifting shadow. (James 1:17)

Blueberry Triangles (Diabetic)

1½ cups fresh or frozen blueberries, slightly thawed

3½ t. Equal® for Recipes or 12 packets Equal® sweetener
or ½ cup Equal® Spoonful™

1½ t. cornstarch

2 to 4 t. cold water

Reduced-Fat Pie pastry or favorite pastry for 9” pie

Skim milk

½ t. Equal® for Recipes or 1½ packets Equal® sweetener
or 1 T. Equal® Spoonful™

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Rinse blueberries; drain slightly and place in medium saucepan. Sprinkle berries with 3½ teaspoons Equal® for Recipes or 12 packets Equal® sweetener or ½ cup Equal® Spoonful™ 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 water, 1 teaspoon at a time, if bottom of saucepan becomes dry.) Cool; refrigerate until chilled. Roll pastry on floured surface to an eighth of an inch thickness; cut into eight 5” squares, re-rolling 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. Brush tops of pastries lightly with milk and sprinkle with ½ teaspoon Equal for Recipes or 1½ 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 carbohydrates, 6 g fat, 0 mg chol., 134 mg sodium. Food Exchanges: ½ Fruit, 1 Bread, 1 Fat.