Red, White and Blueberry! Blueberry Torte Squares

From the April/May 2008 issue of Taste of Home's Healthy Cooking magazine, which I believe replaced Light & Tasty. The final verdict will be tonight's dessert, but I can attest to sampling the cream cheese and blueberry layers along the way and they are yummy! Very light and not oversweet. I easily cut the recipe in half to fit into a 9" x 9" pan. The original 13" x 9" would have been too much and too tempting for us. Next time I may keep the original quantity of the blueberries and save to put over shortcake or Blue Bell Homemade Vanilla Light Ice Cream (55% less fat, 25% less calories than the original). This is the original recipe for the 13x9 size --

BLUEBERRY TORTE SQUARES

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

In a small mixing bowl, cream butter and 2 tablespoons 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° for 12-14 minutes or until set and edges are lightly browned. Cool on a wire rack. 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. 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. Spoon topping over cream cheese layer. Cover and refrigerate for at least 4 hours. Cut into squares. Yield: 2 dozen.

One serving 1 square
Calories: 178
Fat: 9 g
Saturated Fat: 6 g
Cholesterol: 20 mg
Sodium: 76 mg
Carbohydrate: 24 g
Fiber: 1 g
Protein: 2 g
Diabetic Exchange: 1-1/2 starch, 1-1/2 fat.