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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 8 |
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It's time for summer desserts. yeah. You can substitute bluberries for the raspberries and it is just as good. Ingredients:
1 cup sugar, divided |
2 tablespoons cornstarch |
6 cups fresh raspberries (1.5 pounds) |
1 cup flour |
1 teaspoon baking soda |
1/2 teaspoon salt |
1/2 cup unsalted butter (i use 1/4 cup and it is fine) |
1 large egg white |
1/3 cup 1% lowfat buttermilk |
topping |
1 tablespoon sugar |
1 teaspon cinnamon (i use more because we love it!) |
Directions:
1. Preheat oven to 375 degrees
2. In a large bowl, combine 2/3 cup sugar and cornstarch and mix well
3. Add raspberries and toss to coat
4. Transfer mixture to a 1 1/2 quart casserole or baking dish
5. In a small bowl, combine flour, baking soda and salt
6. In bowl of electric mixer, beat together butter and remaining 1/3 cup sugar until light and fluffy
7. Beat in egg white
8. On low speed, beat in half of flour mixture
9. Beat in buttermilk, then remaining flour mixture
10. Drop batter by heaping tablespoons into 8 mounds over the raspberries
11. For topping, combine sugar and cinnamon and sprinkle over batter
12. Bake 35 to 40 minutes or until fruit is bubbly and topping is golden brown
13. Let cool 30 minutes and serve with frozen yogurt!
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