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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 197.5
  • Total Fat: 9.2 g
  • Cholesterol: 29.2 mg
  • Sodium: 377.9 mg
  • Total Carbs: 25.2 g
  • Dietary Fiber: 1.3 g
  • Protein: 3.9 g

View full nutritional breakdown of Blueberry Cream Cheese Mini Pies calories by ingredient
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Blueberry Cream Cheese Mini Pies

Submitted by: MELIANICHOLS


Number of Servings: 16

Ingredients

    Streusel:
    6 Tablespoons all-purpose flour
    1/4 cup sugar
    1 Tablespoon grated lemon peel
    1/4 cup cold butter or margarine

    Blueberry Filling:
    3/4 cup Splenda for baking
    3 Tablespoons cornstarch
    1 cup water
    4 cups fresh or frozen blueberries
    1 teaspoon grated lemon peel
    1 Tablespoon fresh lemon juice

    Cream Cheese Filling:
    1 package (8 oz) light cream cheese, softened
    1/4 cup Splenda for baking
    1 egg

    Crust:
    1 can (16.3 oz) Pillsbury® Grands!® Flaky Layers refrigerated biscuits

Directions

Heat oven to 350°F. In medium bowl, mix flour, 1/4 cup sugar and 1 tablespoon lemon peel. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture looks like coarse crumbs. Set aside.
In 2-quart saucepan, mix 3/4 cup Splenda and the cornstarch. Gradually stir in water. Cook and stir over medium heat about 10 minutes or until thickened. Add 1 1/2 cups of the blueberries. Reduce heat to low. Cover; cook about 10 minutes or until mixture returns to a boil. Stir in 1 teaspoon lemon peel and 1 tablespoon lemon juice. Add remaining blueberries; stir gently. Set aside.
In small bowl, beat cream cheese filling ingredients until smooth; set aside.
Separate dough into 8 biscuits. Split each biscuit in half to make 16 rounds. With floured fingers, flatten each to form 4-inch round. Press 1 biscuit round into each of 16 ungreased regular-size muffin cups. Spoon 1 tablespoon cream cheese filling and 2 tablespoons blueberry filling into each biscuit-lined cup. Sprinkle each with about 1 tablespoon streusel (cups will be full).
Bake 18 to 22 minutes or until golden brown. Cool 5 minutes. Remove from muffin cups to cooling rack. Cool 10 minutes before serving.

Serving Size: 16 mini pies

Number of Servings: 16

Recipe submitted by SparkPeople user MELIANICHOLS.






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