Saturday, September 18, 2010

A LITTLE LIGHTER BLACKBERRY COBBLER

5 cups blackberries
3/4 cup sugar*
2 tbsp all-purpose flour
1 tbsp lemon juice
1 tsp grated lemon peel
1 tsp vanilla extract

Preheat oven to 400 degrees.

In a large mixing bowl, combine the blackberries and sugar by tossing gently. Add the flour, lemon juice, lemon peel and vanilla extract. Mix gently then spoon into an 11 x 7 x 2-inch baking dish that you have sprayed with nonstick cooking spray. Set aside while you prepare the topping.

TOPPING:

1 cup all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
2 egg whites
1/2 cup fat-free plain yogurt
2 tbsp butter, melted
2 tbsp lemon juice
1 tsp vanilla extract

In a large mixing bowl combine the flour, baking powder, and baking soda; set aside. In another bowl combine the egg whites, yogurt, butter, lemon juice, and vanilla extract. Stir the egg whites mixture into the flour mixture just until moistened. Drop by tablespoonfuls over the blackberry mixture in the baking pan. Bake for about 30 minutes at 400 degrees, or until the berry filling is bubbly and the biscuit-type topping is golden brown. Serve with whipped cream or ice cream, if desired.

*To reduce sugar content substitute the sugar with an equal amount of Splenda Sugar Blend.

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