Thursday, April 24, 2008

Blueberry Cobbler

6 cups fresh blueberries
1/3 cup sugar
2 tablespoons cornstarch
1 teaspoon grated lemon rind

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.

8 servings

Nutritional Information
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

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