Low Fat Blueberry Cobbler Recipe

Ingredients

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

Method

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 425°F 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.

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