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Blueberry Cobbler

Recipe by: Better Homes and Gardens Family Favorites Made Lighter

5 Points Per Serving


3 Tablespoons sugar

2 Teaspoons cornstarch

1/4 Teaspoon finely shredded lemon peel

1/4 Cup water

2 Cups fresh or frozen blueberries

2/3 Cup all purpose flour

1 Tablespoon sugar

1 Teaspoon baking powder

1/4 Teaspoon ground cinnamon

1/4 Cup skim milk

1 Tablespoon cooking oil

1 Cup vanilla ice milk


For the filling, in a medium saucepan, combine 3 tablespoons sugar, cornstarch, and lemon peel. Stir in the water. Stir in the blueberries. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Keep filling hot.

For the buiscuit topping, in a medium bowl combine flour, 1 tablespoon sugar, baking powder, and cinnamon. Add the milk and oil; stir just until moistened. Spoon hot filling into a 9 inch pie plate. Immediately drop topping into 4 mounds atop the filling. If desired, sprinkle with a little more cinnamon. Bake in a 400 oven for 15 minutes or until a wooden toothpick inserted into the topping comes out clean. If desired, serve warm with the ice milk.

Servings 4

Per serving calories 244 fat 5g Fiber 2g Protien 4g Carb 46g (saturated fat) 1g cholesterol 5mg sodium 112mg Potassium 179mg

Food exchanges Fruit 1/2 Starch/bread 2 1/2 Fat 1