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    Mixed-Fruit Cobbler

    Source of Recipe

    .
    Mixed-Fruit Cobbler

    Cooking Light - March 2001
    Reviews rate this recipe 4.8 of 5 stars.
    12 servings

    In this cobbler, whole-wheat flour does double duty. We've used it as the basis of a truly tender "cobbled" topping and as a thickener for the juicy fruit filling.

    Ingredients:
    Filling:
    1/4 cup whole-wheat flour
    4 cups frozen blackberries, thawed
    4 cups frozen raspberries, thawed
    1 1/4 cups sugar
    1 teaspoon lemon juice
    Cooking spray

    Topping:
    1/2 cup all-purpose flour
    1/2 cup whole-wheat flour
    1/4 cup sugar
    1 teaspoon baking powder
    1/4 teaspoon baking soda
    1/4 teaspoon salt
    6 tablespoons chilled butter, cut into small pieces
    2/3 cup low-fat buttermilk
    1/2 teaspoon grated orange rind
    2 teaspoons sugar

    Preparation:
    Preheat oven to 400°.

    To prepare filling, lightly spoon 1/4 cup whole-wheat flour into a dry measuring cup, and level with a knife. Combine 1/4 cup whole-wheat flour and the next 4 ingredients (1/4 cup whole-wheat flour through juice) in a 13 x 9-inch baking dish coated with cooking spray. Let stand 10 minutes.

    To prepare topping, lightly spoon all-purpose flour and 1/2 cup whole-wheat flour into dry measuring cups, and level with a knife. Combine the flours and next 4 ingredients (flours through salt) in a bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Add buttermilk and rind, stirring just until moist. Drop dough onto fruit mixture to form 12 mounds; sprinkle with 2 teaspoons sugar.

    Bake at 400° for 35 minute s or until bubbly. Let stand 10 minutes before serving.

    One serving equals: Calories 268 (Calories from fat 23 %); Fat 6.8 g (Satfat 3.8 g); Protein 3.3 g; Carbohydrate 51.7 g; Fiber 6.1 g; Cholesterol 16 mg; Sodium 183 mg

 

 

 


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