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Blueberry Cobbler

desserts, fruits

1/2 cup sugar
3 tablespoons cornstarch
1 cup orange juice
3 1/2 cups fresh or frozen blueberries
1/2 cup all-purpose flour
1/2 cup whole wheat flour
1 1/2 teaspoon baking powder
1/3 cup skim milk
3 tablespoons margarine; melted
--containing at least 60
--percent vegetable oil
2 teaspoons sugar
1/4 teaspoon ground cinnamon

For filling, combine 1/2 cup sugar and cornstarch in a medium saucepan. Stir in orange juice, then add blueberries. Cook and stir till mixture is thickened and bubbly. Keep filling hot.

For topping, combine flours and baking powder in a medium mixing bowl. Add milk and margarine; stir just till moistened. Pat dough on a lightly floured surface into a 7-inch-diameter circle; cut into eight wedges.

Pour hot filling into a 2-quart square baking dish or round casserole. Immediately top with biscuit wedges. Stir together 2 teaspoons sugar and the cinnamon; sprinkle over biscuit wedges. Bake in a 425F oven for 20 to 25 minutes or till a wooden toothpick inserted into biscuit wedges comes out clean. Serve warm.

Makes 8 servings.

Nutrition facts per serving: 207 cal., 5 g total fat (1 g sat. fat), 0 mg cholesterol, 129 mg sodium, 40 g carbohydrate., 3 g dietary fiber, 3 g pro. Daily Value: 39% vitamin. C.

Foot exchanges: 1 fruit, 2 bread, 1 fat.

Busted by Gail Shermeyer <>.

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Contributor: Low Calorie/Low Fat Recipes Spring 96, BH&G

Yield: 8 servings

Preparation Time: 0:00

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