Blueberry Torte Squares
TOTAL TIME: Prep: 30 min. + chilling
YIELD: 2 dozen.
Super healthy blueberries star in this family-favorite dessert. Can't find fresh blueberries? Frozen work just as well. —Michele Raines, Lyndonville, New York
Ingredients
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2/3 cup butter, softened
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3 tablespoons plus 1/2 cup sugar, divided
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1-1/4 cups all-purpose flour
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1 package (8 ounces) reduced-fat cream cheese
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1 cup confectioners' sugar
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1 carton (12 ounces) frozen reduced-fat whipped topping, thawed
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2 tablespoons cornstarch
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3/4 cup cold water
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3 cups fresh blueberries
Directions
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1.
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.
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2.
Bake at 350° for 12-14 minutes or until set and edges are lightly browned. Cool on a wire rack.
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3.
In a large bowl, beat cream cheese and confectioners' sugar until smooth. Fold in whipped topping; spread mixture over crust. Refrigerate for 20 minutes.
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4.
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.
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5.
Spoon topping over cream cheese layer. Cover and refrigerate for at least 4 hours. Cut into squares.
Nutrition Facts
1 piece: 178 calories, 9g fat (6g saturated fat), 20mg cholesterol, 76mg sodium, 24g carbohydrate (14g sugars, 1g fiber), 2g protein.
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