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Zucchini Cobbler

Reviewed: Feb. 26, 2012
Used the recipe for the base of a great low-carb dessert plus veggies! I substituted Splenda for the sugar and soy flour for all-purpose flour to bring the carb count down and used my regular apple pie spice mixture of cinnamon, nutmeg, coriander and cloves, plus a little orange juice along with the lemon juice for cooking the zucchini. Only had 4 zucchini, so I used 1 cup of soy flour, 1/4 cup Splenda and 2 tablespoons of butter and added just enough water (4-5 tablespoons) to mix it together. Baked it and ate warm from the oven with sour cream. Thanks for the recipe. Satisfied my sweet tooth and helped my diet, as well.
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