Lower-Cal Blackberry Cobbler |
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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 6 |
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I modified this recipe and cut it in half so that my small family could enjoy a healthier dessert without too much left over to snack on in the middle of the night. Ingredients:
3 cups frozen blackberries (or peaches) |
5/8 cup splenda sugar substitute |
1/8 cup flour |
1 cup flour |
1/2 cup splenda sugar substitute |
1/2 tablespoon baking powder |
1/2 teaspoon salt |
1/2 cup skim milk |
6 tablespoons unsalted butter |
1 tablespoon splenda brown sugar blend |
1 teaspoon cinnamon (optional) |
1 teaspoon nutmeg (optional) |
Directions:
1. Preheat oven to 350 degrees.
2. Mix first three ingredients (blackberries, 5/8 cup Splenda and 1/8 cup flour) and add to an 8x8 glass baking dish.
3. For the batter, combine the remaining 1 cup flour, 1/2 cup Splenda, baking powder and salt. Mix well with a fork and add milk and melted butter.
4. Cover the blackberry filling with the batter, using a spoon to smooth it out to the edges of the pan.
5. Sprinkle with remaining brown sugar Splenda, cinnamon and nutmeg.
6. Bake for 1 to 1-1/2 hours or until batter is crisp and cooked all the way through.
7. Allow to cool.
8. Serve warm with vanilla ice cream.
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