Low Fat Recipe
A fruit-sweet blueberry-peach cobbler brimming with blueberries and peaches and spiced just right with cinnamon. Mint sprigs for garnish lend a pretty finishing touch.
1/2 cup sugar
1 tablespoon cornstarch
1/2 teaspoon grated lemon rind
1/4 teaspoon ground cinnamon
3 cups coarsely chopped peeled peaches
2 cups blueberries
1 tablespoon lemon juice
1/2 teaspoon vanilla extract
1 cup all purpose flour
3 tablespoons sugar
3/4 teaspoon baking powder
1/8 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons chilled butter, cut into small pieces
6 tablespoons low-fat buttermilk
Mint sprigs (optional)
Preheat oven to 400-degrees. Combine first four ingredients in a large bowl. Add peaches, blueberries, lemon juice, and vanilla, and toss gently. Spoon mixture into an 8-inch square baking dish coated with cooking spray. Bake mixture at 400-degrees for 15 minutes.
Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 4 ingredients (flour through salt) in a medium bowl; cut in margarine with a pastry blender or two knives until mixture resembles coarse meal. Add buttermilk; stir just until flour mixture is moist.
Turn dough out onto a lightly floured surface; knead lightly three times. Roll dough to about a 1/4 -inch thickness; cut into 16 biscuits using a 2-inch biscuit cutter. Remove dish from oven; arrange biscuits on top of hot fruit mixture. Bake an additional 20 minutes or until biscuits are golden. Garnish with mint sprigs, if desired.
Recipe makes 8 servings
Calories: 212; Fat: 3.5g; Protein: 2.8g; Cholesterol: 0mg; Carbohydrates: 43.8; Fiber: 3.2g; Sodium: 135mg
15-percent Calories from fat