Warm Blackberry Cobbler

Name: Warm Blackberry Cobbler
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 8 servings.
Cuisine: Comfort Food Desserts, Comfort Food Recipes
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

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.

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 11x7-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.

Nutrition Facts

3/4 cup: 232 calories, 4g fat (2g saturated fat), 8mg cholesterol, 145mg sodium, 47g carbohydrate (0 sugars, 5g fiber), 4g protein. Diabetic Exchanges: 2 starch, 1 fruit, 1/2 fat.

Originally published as Warm Blackberry Cobbler in Light & Tasty June/July 2003