Blueberry Cream Cheese Mini Pies

By melanieroe

Prep Time: 30 Min
Total Time: 1 Hr 10 Min
Makes: 16 mini pies

Nutritional Information

Nutrition Information:
1 Serving (1 Mini Pie)

* Calories 270
o (Calories from Fat 110),

* Total Fat 12g
o (Saturated Fat 6g,
o Trans Fat 1 1/2g),
* Cholesterol 35mg;
* Sodium 340mg;
* Total Carbohydrate 38g
o (Dietary Fiber 1g,
o Sugars 22g),
* Protein 3g;

Percent Daily Value*:

* Vitamin A 6.00%;
* Vitamin C 4.00%;
* Calcium 2.00%;
* Iron 4.00%;

Exchanges:

* 1 Starch;
* 0 Fruit;
* 1 1/2 Other Carbohydrate;
* 0 Skim Milk;
* 0 Low-Fat Milk;
* 0 Milk;
* 0 Vegetable;
* 0 Very Lean Meat;
* 0 Lean Meat;
* 0 High-Fat Meat;
* 2 1/2 Fat;

Carbohydrate Choices:

* 2 1/2;

*Percent Daily Values are based on a 2,000 calorie diet.

Ingredients

• Streusel:
• 6 tablespoons all-purpose flour
• 1/4 cup sugar
• 1 tablespoon grated lemon peel
• 1/4 cup cold butter or margarine
• Blueberry Filling:
• 3/4 cup sugar
• 3 tablespoons cornstarch
• 1 cup water
• 4 cups fresh or frozen blueberries
• 1 teaspoon grated lemon peel
• 1 tablespoon fresh lemon juice
• Cream Cheese Filling:
• 1 package (8 oz) cream cheese, softened
• 1/4 cup sugar
• 1 egg
• Crust:
• 1 can (16.3 oz) Pillsbury® Grands!® Flaky Layers refrigerated biscuits

Details

Servings 16
Adapted from pillsbury.com

Preparation

Step 1

1 Heat oven to 350°F. In medium bowl, mix flour, 1/4 cup sugar and 1 tablespoon lemon peel. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture looks like coarse crumbs. Set aside.

2 In 2-quart saucepan, mix 3/4 cup sugar and the cornstarch. Gradually stir in water. Cook and stir over medium heat about 10 minutes or until thickened. Add 1 1/2 cups of the blueberries. Reduce heat to low. Cover; cook about 10 minutes or until mixture returns to a boil. Stir in 1 teaspoon lemon peel and 1 tablespoon lemon juice. Add remaining blueberries; stir gently. Set aside.

3 In small bowl, beat cream cheese filling ingredients until smooth; set aside.

4 Separate dough into 8 biscuits. Split each biscuit in half to make 16 rounds. With floured fingers, flatten each to form 4-inch round. Press 1 biscuit round into each of 16 ungreased regular-size muffin cups. Spoon 1 tablespoon cream cheese filling and 2 tablespoons blueberry filling into each biscuit-lined cup. Sprinkle each with about 1 tablespoon streusel (cups will be full). 5 Bake 18 to 22 minutes or until golden brown. Cool 5 minutes. Remove from muffin cups to cooling rack. Cool 10 minutes before serving.