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Blueberry Torte Squares

 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


  • 2/3 cup butter, softened
  • 3 tablespoons plus 1/2 cup sugar, divided
  • 1-1/4 cups King Arthur Unbleached 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


  • 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.
Nutritional 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.