Don't these look GOOD!!
P96 Blueberry Power Bars - a new favourite in our house!
Filling
3 c. blueberries
1 1/4 c. splenda (or sugar)
2 tbsp. lemon juice
1/4 tsp. salt
3 tbsp. cornstarch
1/4 c. water
Mix together and cook until thickened. Cool before using.
Crust
2 1/2 cups flour
1 cup shortening
1/4 cup splenda (or sugar)
1 tsp salt
1 Packet Plexus 96
1 egg
2/3 cup milk
Glaze
pinch of salt
1 Tbsp lemon juice
Powdered sugar
2 Tbsp butter, melted
2 Tbsp milk
1. Preheat oven to 375 degrees. Grease or line a bar pan with parchment paper.
2. Mix flour, sugar, 96, and salt. Cut in shortening with a pastry blender until it resembles coarse crumbs. Add egg and milk. Mix well to form a dough. Divide in to 2 balls.
3. Roll one ball on a floured surface to the size of the bar pan. Lay in pan as bottom crust.
4. Spread filling over bottom crust.
5. Roll out second ball of dough just like the first and lay on top of pie filling.
6. Bake for 35-40 minutes until golden brown on top and edges.
7. Make glaze using just enough powdered sugar to make a thin, spreadable glaze. Put on while still warm.
8. Let cool 5 minutes and cut in to squares. Store in air tight container in refrigerator.
3 c. blueberries
1 1/4 c. splenda (or sugar)
2 tbsp. lemon juice
1/4 tsp. salt
3 tbsp. cornstarch
1/4 c. water
Mix together and cook until thickened. Cool before using.
Crust
2 1/2 cups flour
1 cup shortening
1/4 cup splenda (or sugar)
1 tsp salt
1 Packet Plexus 96
1 egg
2/3 cup milk
Glaze
pinch of salt
1 Tbsp lemon juice
Powdered sugar
2 Tbsp butter, melted
2 Tbsp milk
1. Preheat oven to 375 degrees. Grease or line a bar pan with parchment paper.
2. Mix flour, sugar, 96, and salt. Cut in shortening with a pastry blender until it resembles coarse crumbs. Add egg and milk. Mix well to form a dough. Divide in to 2 balls.
3. Roll one ball on a floured surface to the size of the bar pan. Lay in pan as bottom crust.
4. Spread filling over bottom crust.
5. Roll out second ball of dough just like the first and lay on top of pie filling.
6. Bake for 35-40 minutes until golden brown on top and edges.
7. Make glaze using just enough powdered sugar to make a thin, spreadable glaze. Put on while still warm.
8. Let cool 5 minutes and cut in to squares. Store in air tight container in refrigerator.
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