Yield: 6 galettes - 2 points each for blue and purple, 3 points each for green
Preheat oven to 350 degrees F.
In a medium bowl, mix together the fat-free Greek yogurt and self-rising flour.
Sprinkle flour on your work surface, then add the dough. Roll it out until it is about 1/4 inch thick.
Use a 4 1/2 inch round cookie cutter to cut out the dough. You should get 6 circles. If you don’t have a cookie cutter you can use a bowl or a cup.
Place the cutout dough on a baking sheet lined with parchment paper.
In a small mixing bowl add the blueberries, sugar, all-purpose flour and cornstarch. Mix together.
Add the blueberry mixture to the center of each dough, leaving a 1/2 inch gap around the edge. Fold the edge of the dough over the blueberries.
Beat the egg, add a tablespoon of water and brush it onto the exposed dough.
Bake 25 minutes, or until the dough is golden brown.