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Nutrition Facts
Serving Size 1 (73g) Recipe makes 24 servings
Calories 176
Calories from Fat 79		(44%)
Amount Per Serving		%DV
	Total Fat 8.8g	13%
	Saturated Fat 5.9g	29%
	Monounsaturated Fat 1.9g
	Polyunsaturated Fat 0.4g
	Trans Fat 0.0g
Cholesterol 19mg		6%
Sodium 75mg		3%
Potassium 52mg		1%
Total Carbohydrate 23.0g		7%
	Dietary Fiber 0.6g	2%
	Sugars 15.8g
Protein 2.3g		4%
detailed view... how is this calculated?

Blueberry Torte Squares

Recipe #305612 | 34 min | 30 min prep

⁽⁵⁾ RATE IT NOW Print Recipe

By: ksgillmore
May 28, 2008

This is from Taste of Home, Healthy Cooking. Super-healthy blueberries star in this soon-to-be family favorite. Can't find fresh blueberries? Frozen work just as well.

SERVES 24 (change servings and units)

Ingredients

2/3 cup butter, softened
3 tablespoons sugar
1/2 cup sugar
1 1/4 cups all-purpose flour
1 (8 ounce) package reduced-fat cream cheese
1 cup confectioners' sugar
12 ounces frozen reduced-fat whipped topping, thawed
2 tablespoons cornstarch
3/4 cup cold water
3 cups fresh blueberries

Directions

1
In a small mixing bowl, cream butter and 2 T sugar. Gradually add flour and mix well. Press onto the bottom of a 13-in x 9-in x 2-in baking dish coated with cooking spray. Bake at 350 degrees for 12-14 minutes or until set and edges are lightly browned. Cool on a wire rack.
2
In a large mixing bowl, beat cream cheese and confectioners' sugar until smooth. Fold in whipped topping; spread mixture over crust. Refrigerate for 20 minutes.
3
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.
4
Spoon topping over cream cheese layer. Cover and refrigerate for at least 4 hours. Cut into squares.

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Featured Reviews for This Recipe

From: Jubileesong

On Jul 1, 2009

A wonderful summer recipe! Instead of blueberries I used raspberries, which had a wonderful taste! I also only had 8oz of whipped topping instead of 12. I wish I'd had the full amount, mainly because it was so good! But it tasted fine with a little less. I made this up for my family, and they loved it! Everyone went back for seconds--except for the odd-man-out who didn't come right away when called. By the time he came out (5 minutes late) it was nearly gone! I'll be making this one again!

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From: Chef #794022

On Aug 15, 2008

This is great...very refreshing and light. I made it in two 8X8 pans (one to share)

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From: MigJ

On Jul 2, 2008

This is a great dessert, very nice for summer as it is light and kind of refreshing.

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From: Ceezie

On Jun 28, 2008

OMG ... so good. This is like a blueberry cheesecake with a shortbread crust. Perfect cooking time on the blueberry topping because when you bite into the blueberries they kind of burst in your mouth. I made a few changes based on items on hand. I made this in an 11x7 inch pan and used regular cool whip. I will however try this again with all low fat ingredients. I usually take half of the desserts I make to our elderly neighbors ... sorry to say they won't be getting any of this.

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