Indulge in Dessert with Mini Blueberry Pies

September is my birthday month. I’m not a big fan of cake so, by special request, my mom would always make me blueberry pie for my birthday instead of birthday cake. She makes the absolute best pies! I would never pass up an opportunity to eat a piece of her homemade pie but that’s definitely an indulgence I can’t afford every day. Pie crusts are loaded with butter or shortening and the fillings are loaded sugar. Below is a version of mini blueberry pies made with wonton wrappers that are crunchy and lite. Fresh blueberries and a touch of cornstarch make them sweet and gooey. This is a treat that can be enjoyed any time!

Serving Size: 1 mini blueberry pie Number of servings: 16 Calories per serving: 18 Ingredients Calories 8 wonton wrappers 100 2 cups (16 oz) of fresh blueberries 160 1 Tbsp corn starch 30 2 Tbsp no-calorie sweetener 0 1 cup water 0

To make the wonton cups:
Cut the wonton wrappers into 3 inch squares. Separate each of the wonton wrappers into two sheets so you end up with 16 squares. Press the wonton wrappers into the holes of a mini muffin tin.

Place the mini muffin tin in a preheated 350 degree oven. Bake the wonton wrappers until they are golden brown (approximately 8-10 minutes). Remove the wonton wrappers from the oven and let them cool completely.

To make the blueberry filling:
Wash the blueberries and remove any stems. In a medium saucepan, add the water and cornstarch and whisk together until the cornstarch is dissolved. Add half the blueberries. Place the sauce pan over medium heat and bring the mixture to a boil. Cook the blueberries, stirring occasionally, until the sauce thickens and most of the blueberries split (approximately 5 minutes). Add the remaining blueberries and cook for another 2 minutes. Remove the blueberries from the heat. Add the no-calorie sweetener and stir until dissolved. Set the blueberries aside and let them cool completely.

To make the blueberry pies:
Fill each of the cooled wonton cups with 1 tablespoon of the cooled blueberry sauce. Serve.

Barbara's Tips

	Wonton wrappers are 2-ply sheets of thin dough. They are easily separated into two sheets. This makes them extra thin and crispy when baked.
	The blueberry mixture needs to cool completely before it can be added to the wonton cups otherwise it will cause the wonton cups to become soggy.
	Dissolving the cornstarch into the water before adding it to the blueberries will ensure that the filling has no lumps. Cornstarch dissolves best in cold liquid so make sure your water is cold or at room temperature when you do this step.
	The blueberries are added in two batches so that some of the blueberries remain whole. This gives the filling more texture.
	These mini blueberry pies are best when served right away. If the filling sits in the cups too long, the wonton cups become a little soft. If you don’t want to serve them right away, you can make the wonton cups and blueberry filling ahead of time and wait to assemble them until you are ready to serve them.

Essential Flavors

Blueberries are a popular summer berry. When ripe, they are sweet and have a dark purple skin. They are great eaten fresh but get even sweeter when cooked. They make great jams, cobblers or fillings.