Blueberry Torte Squares

Um, sure, I took that picture. Ok, I admit, I forgot to take one before it was gone. I got this recipe and picture off of taste of home, but of course altered the recipe a bit. YUM! I love blueberries! I loved these squares. I took these for Easter dinner and they were all gone before I left.

Here goes:

• 2/3 cup butter, softened
• 3 tablespoons plus 1/2 cup sugar, divided
• 1-1/4 cups all-purpose flour ( I did 3/4 C whole wheat, and 1/2 C white flour- love the nutty whole wheat flavor it gives it)
• 1 package (8 ounces) reduced fat cream cheese (neufatchel cheese)
• 1 cup confectioners' sugar
• 1 carton (12 ounces) frozen reduced-fat whipped topping, thawed (OR, whip about a cup or so of cream with 1/4 t cream of tarter (to help stabilize it) and don't add sugar. I did this because that whipped topping is made with oil and corn syrup, and I just couldn't use it this time. Plus, there is enough sugar in the recipe. Sometimes I do, but not today, and I loved it this way)
• 2 tablespoons cornstarch
• 3/4 cup cold water
• 3 cups fresh blueberries (I used frozen berries, it made no difference)

Directions

• In a small bowl, cream butter and 2 tablespoons sugar. Gradually add flour and mix well. Press onto the bottom of a 13-in. x 9-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 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.