Email to Phyllis_aka_Filus.      

Recipe Categories: Filus's HOME PAGEA-VOL2-Dips_Spreads_Butters A-VOL2-Entrees-Casseroles-St A-VOL2-Fish_Seafood A-VOL2-Fruits--Vegetables A-VOL2-More-Entrees-Cassero Appetizers-Snacks-Hot Bars-Brownies BEVERAGES Bread-Yeast Breads-ABM Breads-Quick-Savory Breads-Quick-Sweet Breakfast-Brunch-Quiches Cakes-Cupcakes-Frostings Candy Cookies Cooking-for-1-and-2 Desserts Entrees-Casseroles-Bakes Fish-Seafood Gelatin-Salads-Desserts Grill-BBQ-Broil IceCreams-Ices-Sorbets Meat Muffins Pies Potatoes Poultry Puddings-Custards-Mousse Salad-Dressings Salads Salads-Fruit Salads-Vegetable Sauces Sausage Side-Dishes

DIABETIC LOW FAT BLUEBERRY BAKE




Source of Recipe


Unkown
Yield: 6 to 8 servings.

1 TBSP. plus 1 tsp. honey
2 tsp. sugar
2 tsp. cornstarch
3/4 tsp. cinnamon
2/3 cup water
1 TBSP. plus 1 tsp. lemon juice
2 cups fresh blueberries or blackberries
2/3 cup whole wheat pastry flour
3/4 tsp. baking powder
2 tsp. sugar
1/4 tsp. baking soda
1/3 cup low fat buttermilk

Preheat oven to 400°. In a large saucepan over medium heat, combine the honey, sugar, cornstarch, cinnamon, water, and lemon juice. Mix until smooth. Add the berries and cook over medium heat for about 10 minutes until thickened.

Combine the pastry flour, baking powder, sugar and baking soda in a medium bowl. Add in the milk and stir until ingredients are combined.

Pour the filling into a nonstick casserole dish. By tablespoons, drop the biscuit dough on top of the hot fruit. Bake in the oven for about 20 minutes until biscuits are slightly browned.

One serving equals: Calories...162...Fat...0.8 g...Chol...1 mg...Carbs...37.8 g...Sodium...80 mg…Fiber...4.6 g. +++ Exchanges...2 bread, 1/2 fruit.