Mixed Berry Cobbler

Healthier_Me

For the Filling:
Cooking spray
2 (12-ounce) bags frozen mixed berries, thawed (about 6 cups)
1/4 cup whole-wheat flour
1/4 cup sugar
1 orange, zest finely grated (about 2 teaspoons)
For the topping:
1/4 cup whole-wheat flour
1/4 cup all-purpose flour
2 tablespoons plus 1 teaspoon sugar, divided
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons chilled unsalted butter, cut into small pieces
1/3 cup lowfat buttermilk
2 tablespoons canola oil


Preheat the oven to 400 degrees F. Coat an 8 by 8-inch baking dish with cooking spray.
In a large bowl, toss the berries with whole wheat flour, sugar and zest. Transfer the berry mixture to the baking dish and set aside.
In a medium bowl whisk together the whole-wheat flour, all-purpose flour, 2 tablespoons of sugar, baking powder, baking soda and salt. Cut in the butter using 2 knives or a pastry cutter until many small pebble-sized pieces are formed.

In a small bowl or pitcher, whisk together the buttermilk and oil. Add the buttermilk-oil mixture to the dry ingredients and mix until just moistened. Do not over mix. Drop the batter onto the fruit forming 6 mounds. Sprinkle with the remaining teaspoon of sugar. Bake for 30 minutes, until fruit is bubbly and top is golden. Let stand for at least 10 minutes before serving.

Yield 6 servings, serving size 3/4 cup


Per Serving:

Calories 220; Total Fat 9 g; (Sat Fat 3 g, Mono Fat 4 g, Poly Fat 1.5 g) ; Protein 3 g; Carb 34 g; Fiber 5 g; Cholesterol 10 mg; Sodium 210 mg
Excellent source of: Vitamin C
Good source of: Fiber, Manganese, Selenium

Prep Time: 10 minutes
Inactive Prep Time: 10 minutes
Cook Time: 30 minutes

http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_130823,00.html

Healthier_Me

For the Filling:
Cooking spray
2 (12-ounce) bags frozen mixed berries, thawed (about 6 cups)
1/4 cup whole-wheat flour
1/4 cup sugar
1 orange, zest finely grated (about 2 teaspoons)
For the topping:
1/4 cup whole-wheat flour
1/4 cup all-purpose flour
2 tablespoons plus 1 teaspoon sugar, divided
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons chilled unsalted butter, cut into small pieces
1/3 cup lowfat buttermilk
2 tablespoons canola oil


Preheat the oven to 400 degrees F. Coat an 8 by 8-inch baking dish with cooking spray.
In a large bowl, toss the berries with whole wheat flour, sugar and zest. Transfer the berry mixture to the baking dish and set aside.
In a medium bowl whisk together the whole-wheat flour, all-purpose flour, 2 tablespoons of sugar, baking powder, baking soda and salt. Cut in the butter using 2 knives or a pastry cutter until many small pebble-sized pieces are formed.

In a small bowl or pitcher, whisk together the buttermilk and oil. Add the buttermilk-oil mixture to the dry ingredients and mix until just moistened. Do not over mix. Drop the batter onto the fruit forming 6 mounds. Sprinkle with the remaining teaspoon of sugar. Bake for 30 minutes, until fruit is bubbly and top is golden. Let stand for at least 10 minutes before serving.

Yield 6 servings, serving size 3/4 cup


Per Serving:

Calories 220; Total Fat 9 g; (Sat Fat 3 g, Mono Fat 4 g, Poly Fat 1.5 g) ; Protein 3 g; Carb 34 g; Fiber 5 g; Cholesterol 10 mg; Sodium 210 mg
Excellent source of: Vitamin C
Good source of: Fiber, Manganese, Selenium

Prep Time: 10 minutes
Inactive Prep Time: 10 minutes
Cook Time: 30 minutes

http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_130823,00.html