Blackberry-Raspberry Mini Cobblers
Yield: 6 servings
Serving Size: 1/2 cup
These mini cobblers are low in saturated fat, sodium, and cholesterol. More good news . . . they are also a good source of dietary fiber and vitamin C.
4 cups frozen blackberries
2 cups frozen raspberries
1/3 cup honey
2 tablespoons freshly squeezed lemon juice
2 tablespoons cornstarch
Add blackberries, raspberries, and honey to a large saucepan; cover, and cook on medium low until berries are thawed. Combine lemon juice and cornstarch; add to the berries, and gently stir. Evenly spoon into lightly oiled individual ramekins. (May use an 8x8-inch cake pan instead of ramekins.)
TOPPING:
1 cup white whole-wheat flour
1/2 teaspoon sea salt
1/2 teaspoon cinnamon
1/4 cup canola oil
2 tablespoons honey
Preheat oven to 350°.
In a medium mixing bowl, whisk together flour, salt, and cinnamon. Add canola oil, and stir to combine. Lastly, add honey; use hands to combine mixture into crumbs. Sprinkle crumbs over mini cobblers. Bake on a cookie sheet lined with parchment paper; loosely cover with foil after 10 minutes. Bake an additional 10–15 minutes, until tops are golden and juice is hot and bubbly.
Nutritional Data
Calories: 257
Total Fat: 6g
Saturated Fat: 0g
Trans Fat: 0g
Cholesterol: 0g
Sodium: 91g
Carbohydrates: 47g
Dietary Fiber: 8g
Sugars: 27g
Protein: 4g
This and other Skinny Ms. Superfoods recipes can be found in:
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