Low Fat Cooking & Food Blog

Low Fat Dessert Recipe: Blueberry Pie Pockets

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Here's a delicious low-fat dessert to fancy-up your next dinner party.  And at only 29 calories and 0.1 grams of fat per pie pocket, you can feel good about indulging in a fantastic treat while staying on the Wellspring Plan.

From The Wellspring Cookbook: Sweet Treats Edition

Blueberry Pie Pockets

16 won-ton wrapper skins

1/2 cup blueberries (fresh or frozen and thawed)

2 tablespoons granulated Splenda

1 tablespoon cornstarch

1 teaspoon vanilla extract

1 teaspoon butter extract

1/4 teaspoon salt

1 tablespoon fresh lemon juice

1 tablespoon Egg Beaters

Nonstick cooking spray

Fat-Free Reddi-wip (optional)

1.  Preheat oven to 375º

2.  Line a small baking sheet with parchment paper.

3.  Mix the blueberries, Splenda, cornstarch, extracts, salt, and lemon juice together in a medium-sized bowl.

4.  Lay the wrapper skins on the baking sheet.

5.  Pour the Egg Beaters into a very small container or bowl.

6.  Dip your finger or a pastry brush into the Egg Beaters and run it along the outside border of each wrapper skin.

7.  Divide the blueberry filling evenly among the wrapper skins, and push to one half of the wrapper skin, leaving about a 1/2" border, where the Egg Beaters are.

8.  Fold the wrapper skin over the blueberry pie filling, and press down on the seam with your finger.

9.  Use a fork to press along the outside edge, sealing it completely.

10.  Spray the pie pockets lightly on top with nonstick cooking spray.

11. Bake the pie pockets for 15-20 minutes, or until crispy and golden brown.

Nutritional information:  29 calories and 0.1 grams of fat per pie pocket.