Strawberry-Rhubarb Cobbler
cakes
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POINTS® Value: 4
Servings: 8
Preparation Time: 20 min
Cooking Time: 45 min
Level of Difficulty: Moderate
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What could be better than sweet, bubbling fruit nestled under tender, flaky sour cream biscuits? Our version of this traditional comfort food is a delicious and low-fat alternative! |
Ingredients
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| 16 oz unsweetened frozen strawberries, thawed for 15 minutes |
| 14 oz frozen rhubarb, or fresh, cut into 1-inch pieces, thawed for 15 minutes if frozen |
| 1/3 cup(s) sugar |
| 1 Tbsp cornstarch |
| 1 1/3 cup(s) all-purpose flour |
| 3 Tbsp sugar, divided |
| 3/4 tsp baking powder |
| 1/4 tsp baking soda |
| 4 Tbsp reduced-calorie margarine, cut into small pieces |
| 1/2 cup(s) fat-free sour cream |
| 1/4 cup(s) fat-free skim milk |
| 1 large egg(s), lightly beaten |
Instructions- Preheat oven to 375º F. Coat an 8-inch square baking pan with cooking spray.
- In a large bowl, combine strawberries, rhubarb, sugar and cornstarch. Mix well and spoon mixture into bottom of prepared pan.
- To prepare dough, in a large bowl or food processor, combine flour, 2 tablespoons sugar, baking powder and baking soda. Add margarine and mix with your fingers or process in the food processor until mixture resembles coarse bread crumbs.
- Add sour cream and milk and mix until dough comes together.
- Transfer dough to a lightly floured surface and knead 5 times, until blended.
- Divide dough into 16 equal pieces and roll each piece into a small ball. Place balls on top of strawberry-rhubarb mixture and gently press down to flatten. Brush the surface of dough with egg and sprinkle remaining sugar over top.
- Bake until filling is bubbly and top is golden brown, 45 minutes. Cool 15 minutes before serving. Yields about 1/2 cup fruit mixture and 2 biscuits per serving
I think serving this with Bryer's Smooth and Dreamy Fat Free Vanilla ice cream is absolute must. I made the Shrimp-Fried Rice and decided it need more soy sauce at the table. I served it with a sweet and sour slow cook recipe. Lower in fat and super tasty. The recipe can be found here |
2 comments:
Yummo!
Sounds delicious!!!!!
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