Yield: 6 galettes - 2 points each for blue and purple, 3 points each for green
- 1 cup fat-free plain Greek yogurt
- 1 cup self-rising flour (it must be self rising)
- 1 1/2 cups blueberries
- 1 teaspoon sugar
- 1 teaspoon all-purpose flour
- 1/2 teaspoon cornstarch
- 1 egg
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Preheat oven to 350 degrees F.
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In a medium bowl, mix together the fat-free Greek yogurt and self-rising flour.
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Sprinkle flour on your work surface, then add the dough. Roll it out until it is about 1/4 inch thick.
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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.
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Place the cutout dough on a baking sheet lined with parchment paper.
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In a small mixing bowl add the blueberries, sugar, all-purpose flour and cornstarch. Mix together.
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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.
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Beat the egg, add a tablespoon of water and brush it onto the exposed dough.
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Bake 25 minutes, or until the dough is golden brown.