Easy to make, try it with any unsweetened fruit!
1 quart fresh blueberries
1/2 cup sugar
1/2 cup Splenda for baking (optional)
2 TBLS. flour
1 TBLS. almond extract (optional)
Cobbler topping:
1 egg, beaten
1/4 cup nonfat plain yogurt
1/2 cup fat free milk
2 TBLS. fat free Parkay spray margarine
1/4 cup sugar
1/4 cup Splenda for baking (optional)
flour to thicken (about 3/4 to 1 cup), either white or whole wheat
1 1/2 TBLS. baking powder
Spray a square baking dish well with cooking spray. Arrange blueberries in dish, sprinkle evenly with flour, sugar, Spenda, and almond extract.
Mix together all the ingredients for the topping in a separate small mixing bowl. Spread over the blueberries and spray top with cooking spray. Bake at 400 degrees for about 45 minutes to 1 hour, placing foil over the top when it gets brown to prevent over-browning.
Serve with fat free milk, fat free whipped topping, or fat free ice cream (all counted separately), while still warm. Delicious!
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