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Triple Berry Cobbler

Make any meal extra special by topping it off with this tart, berry-bursting dessert. Simply wonderful! —Amanda Millard, Colorado Springs, Colorado

6 ServingsPrep: 20 min. Bake: 30 min.

Ingredients

2 cups fresh or frozen cranberries, thawed
1 cup fresh or frozen unsweetened raspberries, thawed
1 cup fresh or frozen unsweetened blueberries, thawed
1/2 cup honey
1 tablespoon cornstarch
1 teaspoon water
1 teaspoon lemon juice
TOPPING:
1 cup all-purpose flour
2 tablespoons sugar
1-1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup fat-free milk
3 tablespoons canola oil
Reduced-fat vanilla ice cream, optional

Directions

In a large saucepan, combine the cranberries, raspberries,
blueberries and honey. Combine the cornstarch, water and lemon juice
until smooth; stir into fruit mixture. Bring to a boil; cook and
stir for 2 minutes or until thickened. Pour into an ungreased 11-in.
x 7-in. baking dish.
For topping, in a small bowl, combine the flour, sugar, baking powder
and salt. Gradually add milk and oil, tossing with a fork until
dough forms a ball. Drop by tablespoonfuls onto hot berry mixture.
Bake, uncovered, at 400° for 30-35 minutes or until topping is

2 of 2

Triple Berry Cobbler (continued)

Directions (continued)

golden brown. Serve warm with ice cream if desired. Yield: 6
servings.

Nutrition Facts: 1 serving (calculated without ice cream) equals 290 calories, 7 g fat (1 g saturated fat), trace cholesterol, 308 mg sodium, 55 g carbohydrate, 4 g fiber, 3 g protein.