Lower-Cal Blackberry Cobbler

I modified this recipe and cut it in half so that my small family could enjoy a healthier dessert without too much left over to snack on in the middle of the night.

• Ready In: 1 hr 45 mins
• Serves: 6

Ingredients

• 3  cups frozen blackberries (or peaches)
• 5⁄8 cup Splenda sugar substitute
• 1⁄8 cup flour
• 1  cup flour
• 1⁄2 cup Splenda sugar substitute
• 1⁄2 tablespoon baking powder
• 1⁄2 teaspoon salt
• 1⁄2 cup skim milk
• 6  tablespoons unsalted butter
• 1  tablespoon  Splenda brown sugar blend
• 1  teaspoon cinnamon (optional)
• 1  teaspoon nutmeg (optional)

Directions

1. Preheat oven to 350 degrees.
2. Mix first three ingredients (blackberries, 5/8 cup Splenda and 1/8 cup flour) and add to an 8x8 glass baking dish.
3. For the batter, combine the remaining 1 cup flour, 1/2 cup Splenda, baking powder and salt. Mix well with a fork and add milk and melted butter.
4. Cover the blackberry filling with the batter, using a spoon to smooth it out to the edges of the pan.
5. Sprinkle with remaining brown sugar Splenda, cinnamon and nutmeg.
6. Bake for 1 to 1-1/2 hours or until batter is crisp and cooked all the way through.
7. Allow to cool.
8. Serve warm with vanilla ice cream.