3 cups fresh blueberries
½ cup Splenda (or sugar)
2 tablespoons cornstarch
1 teaspoon grated lemon peel
1 tablespoon lemon juice
½ teaspoon ground cinnamon
1 package (8-oz) refrigerator crescent rolls
cinnamon-sugar mixture for topping
In 8-inch square glass baking dish, toss together blueberries, sugar, cornstarch, lemon peel, lemon juice and cinnamon.
Microwave (high) for 6-7 minutes, stirring twice, until thickened
Unroll crescent dough on cutting board; press perforations together.
Arrange in slightly overlapping pattern on blueberry mixture.
Sprinkle cinnamon-sugar on top.
Bake in 400° F. oven until golden brown, about 12 minutes.
Cool slightly before serving.
