MINT-BLUEBERRY PIE SQUARES

Mint-Blueberry Pie Squares image

Combine refreshing mint with sweet blueberries as part of our Mint-Blueberry Pie Squares for a tasty team that's tough to beat.

Provided by My Food and Family

Categories Recipes

Time 1h25m

Yield 9 servings

Number Of Ingredients 11

Ingredients

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

Steps:

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.

Nutrition Facts : Calories 350, Fat 11 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 25 mg, Sodium 85 mg, Carbohydrate 62 g, Fiber 2 g, Sugar 36 g, Protein 3 g