Super healthy blueberries star in this family-favorite dessert. Can't find fresh blueberries? Frozen work just as well. —Michele Raines, Lyndonville, New York
Blueberry Torte Squares
Blueberry Torte Squares
Prep Time
15 min
Cook Time
15 min
Yield
2 dozen
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 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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