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Willamette Valley Blackberry Cobbler - ww

Source of Recipe

Barbo's Diet Kitchen - Carol
Willamette Valley Blackberry Cobbler
Jo Anna Lund's Cooking Healthy Across America
WW Points
Diabetic Exchanges
Serves 6

4-1/2 cups fresh blackberries
3/4 cup pourable Sugar Twin or Sprinkle Sweet (or Splenda)
1 tablespoon cornstarch
1 tablespoon water
1 teaspoon lemon juice
1 cup + 2 tablespoons Bisquick Reduced Fat Baking Mix
2 tablespoons Land O Lakes no fat sour cream
1/3 cup skim milk

Preheat oven to 375 degrees. Spray an 8 x 8 baking dish with butter flavored cooking spray.

In a large bowl, combine blackberries, 1/2 cup Splenda, cornstarch, water, and lemon juice. Evenly spread blackberry mixture into prepared baking dish.

In a medium bowl, combine baking mix, 2 tablespoons Splenda, sour cream, & skim milk. Carefully spread batter over blackberry mixture. Lightly spray top with butter flavored cooking spray. Evenly sprinkle remaining 2 tablespoons Splenda over top.

Bake for 18 to 20 minutes or until the filling is bubbly and the topping is golden brown. Place baking dish on a wire rack and let set for at least 5 minutes. Divide into 6 servings.

Each serving equals: 158 calories; 2 gm Fat; 3 gm Protein; 32 gm Carbohydrates; 275 mg. Sodium; 80 mg. Calcium; 6 gm Fiber ++++ Diabetic: 1 Starch; 1 Fruit ++++ WWP: 2