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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 8 |
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Margaret Haugh Heilman of Houston, Texas sent the recipe for this down-home dessert that's bursting with berry flavor. Fat-free yogurt and egg whites in the biscuit topping make the classic favorite a little lighter. Ingredients:
5 cups fresh or frozen blackberries |
3/4 cup sugar |
2 tablespoons king arthur unbleached all-purpose flour |
1 tablespoon lemon juice |
1 teaspoon grated lemon peel |
1 teaspoon vanilla extract |
topping: |
1 cup king arthur unbleached all-purpose flour |
1/2 teaspoon baking powder |
1/2 teaspoon baking soda |
2 egg whites |
1/2 cup fat-free plain yogurt |
2 tablespoons butter |
2 tablespoons lemon juice |
1 teaspoon vanilla extract |
1/2 cup reduced-fat whipped topping |
Directions:
1. In a large bowl, combine the blackberries, sugar, flour, lemon juice, lemon peel and vanilla. Spoon into an 11-in. x 7-in. baking dish coated with cooking spray; set aside.
2. For topping, in a small bowl, combine the flour, baking powder and baking soda. In another bowl, combine the egg whites, yogurt, butter, lemon juice and vanilla; stir into dry ingredients just until moistened.
3. Drop by tablespoonfuls over blackberry mixture. Bake at 400° for 30 minutes or until filling is bubbly and topping is golden. Serve with whipped topping. Yield: 8 servings.
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