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Blueberry Torte Squares

Super healthy blueberries star in this soon-to-be family favorite from Michele Raines of Rochester, New York. Can't find fresh blueberries? Frozen work just as well.

24 ServingsPrep: 30 min. + chilling

Ingredients

2/3 cup butter, softened
3 tablespoons plus 1/2 cup sugar, divided
1-1/4 cups all-purpose flour
1 package (8 ounces) reduced-fat cream cheese
1 cup confectioners' sugar
1 carton (12 ounces) frozen reduced-fat whipped topping, thawed
2 tablespoons cornstarch
3/4 cup cold water
3 cups fresh blueberries

Directions

In a small bowl, cream butter and 2 tablespoons sugar. Gradually add
flour and mix well. Press onto the bottom of a 13-in. x 9-in. baking
dish coated with cooking spray.
Bake at 350° for 12-14 minutes or until set and edges are lightly
browned. Cool on a wire rack.
In a large bowl, beat cream cheese and confectioners' sugar until
smooth. Fold in whipped topping; spread mixture over crust.
Refrigerate for 20 minutes.
Meanwhile, in a large saucepan, combine cornstarch and water until
smooth. Stir in blueberries and remaining sugar. Bring to a boil;
cook and stir for 2 minutes or until thickened. Cool to room
temperature.
Spoon topping over cream cheese layer. Cover and refrigerate for at

2 of 2

Blueberry Torte Squares (continued)

Directions (continued)

least 4 hours. Cut into squares. Yield: 2 dozen.

Nutrition Facts: 1 square equals 178 calories, 9 g fat (6 g saturated fat), 20 mg cholesterol, 76 mg sodium, 24 g carbohydrate, 1 g fiber, 2 g protein. Diabetic Exchanges: 1-1/2 starch, 1-1/2 fat.