Blueberry Cobbler
Serving Size : 8
Ingredients for prepare Blueberry Cobbler
:
| Amount | Measure | Ingredient - Preparation Method |
| 1/2 | cup | sugar |
| 3 | tablespoons | cornstarch |
| 1 | cup | orange juice |
| 3 1/2 | cups | fresh or frozen blueberries |
| 1/2 | cup | all-purpose flour |
| 1/2 | cup | whole wheat flour |
| 1 1/2 | teaspoon | baking powder |
| 1/3 | cup | skim milk |
| 3 | tablespoons | margarine - melted |
containing at least 60
percent vegetable oil
blueberry cobbler |
| 2 | teaspoons | sugar |
| 1/4 | teaspoon | ground cinnamon |
recipe Blueberry Cobbler
For filling, combine 1/2 cup sugar and cornstarch in a medium
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saucepan. Stir in orange juice, then add blueberries. Cook and stir till mixture is thickened and bubbly.
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Keep filling hot. For topping, combine flours and baking powder in a medium mixing bowl. Add
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milk and margarine; stir just till moistened. Pat dough on a lightly
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floured surface into a 7-inch-diameter circle; cut into eight wedges. Pour hot filling
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into a 2-quart square baking dish or round casserole. Immediately top with
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biscuit wedges. Stir together 2 teaspoons sugar and the cinnamon; sprinkle over biscuit wedges. Bake in a 425°F oven for
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20 to 25 minutes or till a wooden toothpick inserted into biscuit wedges comes out clean.
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Serve warm. Makes 8 servings. Nutrition facts per serving: 207 cal., 5 g total fat (1 g sat.
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fat), 0 mg cholesterol, 129 mg sodium, 40 g carbohydrate., 3 g dietary
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fiber, 3 g pro. Daily Value: 39% vitamin. C. Foot exchanges: 1 fruit,
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2 bread, 1 fat. .
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