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Warm Blackberry Cobbler

 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.
Nutritional 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.