This low‑calorie blueberry pie turnover recipe yields six turnovers, each about 74 calories. The filling is made by simmering frozen blueberries with water, cornstarch, a zero‑calorie sweetener, lemon juice, vanilla, and salt until thickened, then chilling to set. Each half of a low‑carb tortilla is filled with the blueberry mixture, folded into a pocket or cone, sprayed with cooking spray, and air‑fried at 400°F for 3–5 minutes until golden. A protein icing made from vanilla whey or casein protein powder, powdered sugar, and pudding mix is drizzled over the warm turnovers, finished with crushed sprinkles.
