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Warm Blackberry Cobbler

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.

8 ServingsPrep: 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. 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

2 of 2

Warm Blackberry Cobbler (continued)

Directions (continued)

30 minutes or until filling is bubbly and topping is golden. Serve
with whipped topping. Yield: 8 servings.

Nutrition Facts: One serving (3/4 cup cobbler with 1 tablespoon whipped topping) equals 232 calories, 4 g fat (2 g saturated fat), 8 mg cholesterol, 145 mg sodium, 47 g carbohydrate, 5 g fiber, 4 g protein. Diabetic Exchanges: 2 starch, 1 fruit, 1/2 fat.