Cherry Cobbler With Cornbread Biscuits

Adapted from BH&G Diabetic recipes. Serve with low-fat ice cream, if desired.

Ready In:
55mins
Serves:
Units:

ingredients

directions

  • Coat 4 10-oz custard cups or individual baking dishes with nonstick cooking spray.
  • For the filling, in a medium saucepan, combine cherries, orange juice and cornstarch. Let stand 20 minutes.
  • For topping, in a medium bowl, stir together flour, cornmeal, sugar, baking powder, salt, nutmeg and allspice. Using a pastry blender (or fingers), cut in butter until mixture resembles coarse crumbs. Make a well in middle of cornmeal mixture; set aside.
  • Cook and stir the filling mixture over medium heat until thickened and bubbly.
  • Preheat oven to 400°F.
  • Divide filling mixture evenly among the 4 prepared cups or dishes.
  • In a small bowl beat egg white and milk with a fork until well mixed. Pour into the well in the cornmeal mixture, all at once. Using a fork, stir until just moistened. Spoon a mound of this mixture onto each cup or dish of hot filling mixture.
  • Bake for 15 minutes, or until toothpick inserted in topping comes out clean.
  • Serve warm.
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RECIPE MADE WITH LOVE BY

@Outta Here
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@Outta Here
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"Adapted from BH&G Diabetic recipes. Serve with low-fat ice cream, if desired."
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  1. Outta Here
    Adapted from BH&G Diabetic recipes. Serve with low-fat ice cream, if desired.
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