ShellBell
New member
This recipe can be found in (I think) the 2002 Cooking Light recipe compilation book. I LOVE THIS COBBLER!!! It looks confusing, but it's really not that bad. I know almost the whole thing by heart now and it's definately my favorite light recipe to bake. I haven't tried making it with splenda yet, but that would probably cut down the calories a lot. If you don't like blueberries, any berry or mixed berry works. You don't have to use fresh ones either, I just use frozen and don't even thaw them. The topping is a biscuit topping so I don't know how well it'd turn out with margarine instead of butter. The cooking time tends to vary though, I usually end up leaving it in longer (until the top is brown). ENJOY!!
Shell
Blueberry Cobbler
FILLING:
6 cups fresh blueberries
1/3 cup sugar
2 tablespoons cornstarch
1 teaspoon grated lemon rind
TOPPING:
1 1/3 cups all-purpose flour
2 tablespoons sugar
3/4 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon baking soda
5 tablespoons chilled butter, cut into small pieces
1 cup fat-free sour cream
3 tablespoons 2% reduced-fat milk
1 teaspoon sugar
Preheat oven to 350°.
To prepare filling, combine first 4 ingredients in an 11 x 7-inch baking dish.
To prepare topping, lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (flour through baking soda) in a large bowl, stirring with a whisk. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Stir in sour cream to form a soft dough.
Drop dough by spoonfuls onto blueberry filling to form 8 dumplings. Brush dumplings with milk; sprinkle with 1 teaspoon sugar. Place baking dish on a jelly roll pan. Bake at 350° for 50 minutes or until filling is bubbly and dumplings are lightly browned.
Yield: 8 servings
NUTRITION PER SERVING
CALORIES 288(26% from fat); FAT 8.3g (sat 4.9g,mono 2.2g,poly 0.5g); PROTEIN 4.7g; CHOLESTEROL 23mg; CALCIUM 90mg; SODIUM 265mg; FIBER 3.5g; IRON 1.3mg; CARBOHYDRATE 50.8g
Cooking Light, JULY 2002
Shell
Blueberry Cobbler
FILLING:
6 cups fresh blueberries
1/3 cup sugar
2 tablespoons cornstarch
1 teaspoon grated lemon rind
TOPPING:
1 1/3 cups all-purpose flour
2 tablespoons sugar
3/4 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon baking soda
5 tablespoons chilled butter, cut into small pieces
1 cup fat-free sour cream
3 tablespoons 2% reduced-fat milk
1 teaspoon sugar
Preheat oven to 350°.
To prepare filling, combine first 4 ingredients in an 11 x 7-inch baking dish.
To prepare topping, lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (flour through baking soda) in a large bowl, stirring with a whisk. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Stir in sour cream to form a soft dough.
Drop dough by spoonfuls onto blueberry filling to form 8 dumplings. Brush dumplings with milk; sprinkle with 1 teaspoon sugar. Place baking dish on a jelly roll pan. Bake at 350° for 50 minutes or until filling is bubbly and dumplings are lightly browned.
Yield: 8 servings
NUTRITION PER SERVING
CALORIES 288(26% from fat); FAT 8.3g (sat 4.9g,mono 2.2g,poly 0.5g); PROTEIN 4.7g; CHOLESTEROL 23mg; CALCIUM 90mg; SODIUM 265mg; FIBER 3.5g; IRON 1.3mg; CARBOHYDRATE 50.8g
Cooking Light, JULY 2002