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    Blueberry Cobbler


    Source of Recipe


    Low Calorie/Low Fat Recipes Spring 96, BH&G

    List of Ingredients




    1/2 cup sugar
    3 tablespoons cornstarch
    1 cup orange juice
    3 1/2 cups fresh or frozen blueberries
    1/2 cup all-purpose flour
    1/2 cup whole wheat flour
    1 1/2 teaspoons baking powder
    1/3 cup skim milk
    3 tablespoons margarine melted-containing at least 60 percent vegetable oil
    2 teaspoons sugar
    1/4 teaspoon ground cinnamon

    Recipe



    For filling, combine 1/2 cup sugar and cornstarch in a medium saucepan. Stir in orange juice, then add blueberries. Cook and stir till mixture is thickened and bubbly. Keep filling hot. For topping, combine flours and baking powder in a medium mixing bowl. Add milk and margarine; stir just till moistened. Pat dough on a lightly floured surface into a 7-inch-diameter circle; cut into eight wedges. Pour hot filling into a 2-quart square baking dish or round casserole. Immediately top with biscuit wedges. Stir together 2 teaspoons sugar and the cinnamon; sprinkle over biscuit wedges. Bake in a 425¼F oven for 20 to 25 minutes or till a wooden toothpick inserted into biscuit wedges comes out clean. Serve warm. Makes 8 servings.
 

 

 

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