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BLUEBERRY TARTS 
3 c. fresh blueberries
1/2 c. sugar
1/2 tsp. ground cinnamon
1 tbsp. cornstarch
Dash salt
1 c. water
2 tsp. lemon juice
1 container Cool Whip
Graham cracker tarts or other baked tart shells

Wash blueberries; drain well. Mix sugar, cinnamon, cornstarch, salt and water in small saucepan. Stir and cook 4 to 5 minutes or until mixture is clear and thickened. Remove from heat and stir in lemon juice. Fill tart shells with blueberries, spoon glaze over blueberries. Chill until ready to serve and glaze is set. Serve with Cool Whip. Makes 6 to 8 tarts.
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