WW Individual Blueberry Cobbler - Chris Abell
I got this recipe from Weight Watchers. Everyone loves this recipe, and it's good for you too!
- 4 cups Fresh Bluberries (you can use blackberries or rapsberries too)
- 1 Tbl Lemon Juice
- 1 tsp Lemon Zest
- 2/3 cup Powdered Sugar
- 1 Tbl Cornstarch
- 1/2 cup All-Purpose Flour
- 1/2 cup Uncooked Cornmeal
- 2 Tbl Sugar, Granualted
- 1/2 tsp Salt
- 1 1/2 tsp Baking Powder
- 5 Tbl Regular Butter, Cold
- 1/2 cups Fat-Free Skim Milk
Preheat oven to 375. Place 2 muffin liners in each of the 12 muffin holes - you can use custard cups or ramekins.
In a medium bow, toss blueberries with lemon juice, lemon zest, powdered sugar and cornstarch. Mix well. Fill each ramekin with 1/2 cup of blueberry mixture.
In a large bowl, combine flour, cornmeal, granulated sugar, salt and baking powder. But cold butter into flour mixture wtih a pastry cutter or back of a fork; work mixture into a coarse meal. Add milk and incorporate until just combined. Knead dough five or six times with your hand until dough just comes together.
Roll dough into a ball on a flat work surface. Divide dough into 12 even, smaller balls. To make round crusts, press down on each ball iwth palm of your hand or a spatula until it's large enough to completely cover each cobbler; place flattened dough over prepared muffin holes.
Bake until crust turns golden, about 25 to 30 minutes.