Warm Blackberry Cobbler
Source of Recipe
Light and Tasty Magazine June/July 2003
List of Ingredients
5 cups fresh or frozen blackberries
3/4 cups sugar
2 tbs. flour
1 tbs. lemon juice
1 tsp. grated lemon peel
1 tsp. vanilla extract
Topping:
1 cup flour
1/2 tsp. baking powder
1/2 tsp. baking soda
2 egg whites
1/2 cup fat-free plain yogurt
2 tbs. margarine, melted
2 tbs. lemon juice
1 tsp. vanilla extract
1/2 cup lite whip toppingRecipe
In a bowl, combine the blackberries, sugar, flour, lemon juice, lemon peel and vanilla. Spoon into an 11x7 baking dish coated with nonstick spray; set aside.
For topping, in a bowl, combine the flour, baking powder and baking soda. In another bowl, combine the egg whites, yogurt, margarine, lemon juice, and vanilla; stir into dry ingredients just until moistened. 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.
8 servings (3/4 cup cobbler with 1 tablespoon whipped topping)
4 points each
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