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Warm Blackberry Cobbler

By: Pat Patty  
"Pat Patty of Spring, Texas sent the recipe for this down-home dessert that's bursting with berry flavor. Fat-free yogurt and egg whites in the biscuit topping make the classic favorite a little lighter."

Rating: This weblink has been rated 2 times with an average star rating of 2.5 Read Reviews (2)

Rate/Review | 151 people have saved this

Prep Time:
15 Min
Cook Time:
30 Min
Ready In:
45 Min

Servings  (Help)

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Original Recipe Yield 8 servings
 

Ingredients

  • 5 cups fresh or frozen blackberries
  • 3/4 cup sugar
  • 2 tablespoons all-purpose flour
  • 1 tablespoon lemon juice
  • 1 teaspoon grated lemon peel
  • 1 teaspoon vanilla extract
  • TOPPING:
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 2 egg whites
  • 1/2 cup fat-free plain yogurt
  • 2 tablespoons butter or stick margarine, melted
  • 2 tablespoons lemon juice
  • 1 teaspoon vanilla extract
  • 1/2 cup reduced-fat whipped topping

Directions

  1. In a bowl, combine the blackberries, sugar, flour, lemon juice, lemon peel and vanilla. Spoon into an 11-in. x 7-in. x 2-in. baking dish coated with nonstick cooking spray; set aside.
  2. For topping, in a bowl, combine the flour, baking powder and baking soda. In another bowl, combine the egg whites, yogurt, butter, lemon juice and vanilla; stir into dry ingredients just until moistened. Drop by tablespoonfuls over blackberry mixture. Bake at 400 degrees F for 30 minutes or until filling is bubbly and topping is golden. Serve with whipped topping.

Footnotes

  • Nutritional Analysis: One serving (3/4 cup cobbler with 1 tablespoon whipped topping) equals 232 calories, 4 g fat (2 g saturated fat), 8 mg cholesterol, 145 mg sodium, 47 g carbohydrate, 5 g fiber, 4 g protein. Diabetic Exchanges: 2 starch, 1 fruit, 1/2 fat.
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The reviewer gave this recipe 1 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 17, 2007 by RONP 
I'm sorry to be the first person to rate this recipe and have a negative rating, but we would... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 16, 2007 by Kiki Nyagah 
kiki MORE

 
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