 |
Blueberry Cobbler Recipe | |
Dessert | |
|
Ingredients:
1/3 Splenda1 tablespoon cornstarch 3 cups fresh or frozen blueberries, thawed, if frozen 4 teaspoons lemon juice 1 teaspoon ground cinnamon 1/8 teaspoon salt 1 cup flour 3 tablespoons Splenda 1 1/2 teaspoons baking powder 1/4 teaspoon ground cinnamon 1/4 teaspoon salt 1 egg, beaten 1/3 cup 2% low-fat milk
Directions:
Preheat your oven to 375 degrees.Combine sugar and cornstarch in saucepan; add blueberries, lemon juice, 1 teaspoon cinnamon and salt. Cook and stir over medium heat 4 to 6 minutes or until thickened. Place in 4-cup baking dish. To make cobbler topping: Stir together flour, sugar, baking powder, remaining cinnamon and salt. In a separate bowl combine the egg and milk; stir into dry ingredients just until moistened. Spoon cobbler topping over the blueberry mixture. Bake at 375 degrees F. 15 to 20 minutes or until golden brown. | |