Blueberry Cream Cheese Mini Pies
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
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.
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.