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 saucepan. Stir
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in orange juice, then add blueberries. Cook and stir till mixture is
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thickened and bubbly. Keep filling hot. For topping, combine flours and baking powder in a medium mixing
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bowl. Add milk and margarine; stir just till moistened. Pat dough on
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a lightly floured surface into a 7-inch-diameter circle; cut into eight wedges. Pour hot filling into a 2-quart square
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baking dish or round casserole. Immediately top with biscuit wedges. Stir together 2 teaspoons sugar and
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the cinnamon; sprinkle over biscuit wedges. Bake in a 425°F oven for 20 to 25
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minutes or till a wooden toothpick inserted into biscuit wedges comes out
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clean. Serve warm. Makes 8 servings. Nutrition facts per serving: 207 cal., 5 g total fat
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(1 g sat. fat), 0 mg cholesterol, 129 mg sodium, 40 g carbohydrate.,
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3 g dietary fiber, 3 g pro. Daily Value: 39% vitamin. C.
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Foot exchanges: 1 fruit, 2 bread, 1 fat. .
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