Warm Blackberry Cobbler
Light & Tasty
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Margaret Haugh Heilman of Houston, Texas sent the recipe for this down-home dessert that's bursting with berry flavor. Fat-free yogurt and egg whites in the biscuit topping make the classic favorite a little lighter.
SERVINGS: 8
CATEGORY: Lower Fat
METHOD: Baked
TIME: Prep: 15 min. Bake: 30 min.
Ingredients:
- 5 cups fresh or frozen blackberries
- 3/4 cup sugar
- 2 tablespoons all-purpose flour
- 1 tablespoon lemon juice
- 1 teaspoon grated lemon peel
- 1 teaspoon vanilla extract
- TOPPING:
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 egg whites
- 1/2 cup fat-free plain yogurt
- 2 tablespoons butter
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
- 1/2 cup reduced-fat whipped topping
Directions:
In a large bowl, combine the blackberries, sugar, flour, lemon juice, lemon peel and vanilla. Spoon into an 11-in. x 7-in. x 2-in. baking dish coated with cooking spray; set aside.
For topping, in a small bowl, combine the flour, baking powder and baking soda. In another bowl, combine the egg whites, yogurt, butter, lemon juice and vanilla; stir into dry ingredients just until moistened.
Drop by tablespoonfuls over blackberry mixture. Bake at 400° for 30 minutes or until filling is bubbly and topping is golden. Serve with whipped topping. Yield: 8 servings.