Combine refreshing mint with sweet blueberries as part of our Mint-Blueberry Pie Squares for a tasty team that's tough to beat.
What You Need
Original recipe yields 9 servings
4 cups blueberries
1 cup granulated sugar
1/4 cup MINUTE Tapioca
1 Tbsp. lemon juice
2 tsp. finely chopped fresh mint
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, softened
1/2 cup butter, softened
1/4 tsp. mint extract
1-1/2 cups flour
3/4 cup powdered sugar
1 Tbsp. water
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Let's Make It
Heat oven to 400ºF.
Toss blueberries with granulated sugar, tapioca, lemon juice and chopped mint until evenly coated. Let stand 15 min.
Meanwhile, beat Neufchatel, butter and extract in large bowl with mixer until blended. Gradually add flour, mixing after each addition just until blended. Shape into 2 balls. Place 1 ball on large lightly floured sheet of waxed paper; flatten slightly. Cover with second floured sheet of waxed paper. Roll out dough to 9-1/2-inch square. Discard top sheet of waxed paper.
Spray 9-inch square pan with cooking spray; invert over rolled-out dough. Flip dough and pan together. (Pan will be on bottom.) Remove second waxed paper sheet; gently press dough onto bottom and 1 inch up side of pan. Spread blueberry mixture onto bottom of crust.
Repeat rolling out of remaining dough ball to make second square. Remove top sheet of waxed paper; carefully flip dough over blueberries. Discard waxed paper. Tuck edges of dough down sides of pan to enclose blueberries. Cut several slits in top crust to permit steam to escape.
Bake 30 to 35 min. or until golden brown. Cool 15 min.
Mix powdered sugar and water until blended; drizzle over dessert. Cool 30 min. before cutting into squares.
Balance out your food choices throughout the day so you can enjoy one of these fruit-based dessert squares.
The dough is rolled between the sheets of waxed paper both to help prevent the dough from sticking to the work surface and to make it easier to transfer the rolled-out dough to the baking pan.
How to Double Recipe
Prepare recipe as directed, doubling all ingredients, assembling dessert in 15x10x1-inch pan, and increasing the baking time to 35 to 40 min. or until dessert is golden brown. Makes 18 servings.
Make it more colorful by using 2 cups each blueberries and raspberries or sliced strawberries.
Calories From Fat
% Daily Value*
Total Fat 11g
Saturated Fat 7g
Trans Fat 0g
Total Carbohydrates 62g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.