Low Fat Blueberry Cobbler

Submitted by Queen Dragon Mom

"Adopted! An easy low fat dessert. Can use fresh or frozen blueberries."

 

• Ready In: 50mins
• Ingredients: 6
• Serves: 4

ingredients

• 2⁄3 cup all-purpose flour
• 1⁄2 cup sugar
• 1 1⁄2 teaspoons baking powder
• 1⁄4 teaspoon salt
• 2⁄3 cup skim milk
• 2 cups blueberries (fresh or frozen)

directions

1. In a bowl, mix together dry ingredients.
2. Add milk and whisk until smooth.
3. Pour batter into lightly greased 8x8 inch pan.
4. Sprinkle blueberries on top.
5. Bake in a preheated 350°F oven for 40 minutes or until lightly browned.
6. Serve and eat.

Reviews

[John Hiskins]

Very simple and quick. Add a little spice to the mixture to help add some more flavour.

 

[tim in Canada]

This was a very simple, easy, good-tasting dessert, and relatively healthy too. However I found the biscuity part to be a little chewy - it didn't seem to cook properly. Also I would recommend adding a little bit of cinnamon, nutmeg and vanilla to the dough to make it a little more flavorful. I also mixed my blueberries with a touch of lemon juice and sugar before putting them on top.

 

[Karen=^..^=]

This was fabulous for a low-fat dish! Made it with breakfast for Father's Day and it was a hit. We had it warm and also cool with a spritz of lo-fat whipped cream. I baked in an 8" square dish, and it did not get very high, so I think next time I will try a smaller dish. I used fresh blueberries and they worked well. Thanks!

 

[Chef1MOM-Connie]

Very quick to make withfresh picked blueberries. Lovely texture and tastes. We had this after dinner and were happy with the lightness of the dessert. I did not serve over ice cream as we did not have any left (hhhmmmm such an irregularity). I followed directiond exactly and will make this again. Although not what I am used to for cobbler, more cake like texture which gave the lightness. This will definitey be made again as I [icked over 10 qts of blueberries. Thank you for sharing.

 

[rmoneyrooper]

Great but I changed a few things to make this even healthier. First I substituted 1/3 c of ground flaxseed for the flour. I used whole wheat pastry flour instead of white flour. I used low fat buttermilk in place of the milk and added 1 c of raspberries to the blues for a total of 3 cups. I also shredded a bit of fresh gingeroot over the top to finish.