Blackberry Cobbler

By BlueSchmoo

Nutritional Analysis: One serving equals 199 calories, 4 g fat (2 g saturated fat), 10 mg cholesterol, 135 mg sodium, 40 g carbohydrate, 4 g fiber, 3 g protein. Diabetic Exchanges: 1-1/2 starch, 1 fruit, 1/2 fat.

Ingredients

• DOUGH:
• 10 (2.5)
• 1/2 cup sugar (2 Tbsp)
• 4-1/2 teaspoons quick-cooking tapioca (1 1/8 tsp)
• 1/4 teaspoon ground allspice (pinch)
• 5 cups fresh or frozen blackberries, thawed (1 1/4 Cups)
• 2 tablespoons orange juice (1 1/2 tsp)
• 1 cup all-purpose flour (1/4 Cup
• 1/3 cup plus 1 tablespoon sugar, divided (1 Tbsp + 2 3/4 tsp)
• 1/4 teaspoon baking soda (pinch)
• 1/4 teaspoon salt (pinch)
• 1/3 cup vanilla yogurt (1 Tbsp + 1 1 1/4 tsp)
• 1/3 cup fat-free milk (1 Tbsp + 1 1 1/4 tsp)
• 3 tablespoons butter, melted (1 1/4 tsp)

Details

Servings 10

Preparation

Step 1

In a large bowl, combine the sugar, tapioca and allspice. Add blackberries and orange juice; toss to coat. Let stand for 15 minutes. Spoon into a 2-qt. (French white 16 oz) baking dish coated with cooking spray.
In a large bowl, combine the flour, 1/3 (1 Tbsp) cup sugar, baking soda and salt. Combine the yogurt, milk and butter; stir into dry ingredients until smooth. Spread over the berry mixture.
Bake at 350° for 20 minutes. Sprinkle with remaining sugar. Bake 25-30 minutes longer or until golden brown. Serve warm. Yield: 10 servings.