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Warm Blackberry Cobbler Recipe

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.
TOTAL TIME: Prep: 15 min. Bake: 30 min. YIELD:8 servings


  • 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
  • 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 or stick margarine, melted
  • 2 tablespoons lemon juice
  • 1 teaspoon vanilla extract
  • 1/2 cup reduced-fat whipped topping


  • 1. In a 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.
  • 2. For topping, in a 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.

Nutritional 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.

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Reviewed Jun. 4, 2016

"Used lemon yogurt and real whipped cream. Very good."

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