Cherry-Apple Cobbler
Recipe from Diabetic Living

Whole wheat flour and fat free milk cut the fat in this fruit dessert recipe.


Cherry-Apple Cobbler

by 2  people


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Ingredients
  • 3/4  cup 
    all-purpose flour
  • 1/4  cup 
    whole wheat flour
  • 1/4  cup 
    granulated sugar
  • 1 1/2  teaspoons 
    baking powder
  • 1   teaspoon 
    finely shredded orange peel
  • 1   teaspoon 
    ground cinnamon
  • 3   tablespoons 
    butter or margarine
  • 1/4  cup 
    cold water
  • 4   teaspoons 
    cornstarch
  • 1  16  ounce package 
    frozen unsweetened pitted tart red cherries
  • 3   cups 
    thinly sliced apples (1 pound)
  • 1/4  cup 
    refrigerated or frozen egg substitute, thawed, or 1 egg
  • 1/3  cup 
    fat-free milk
Directions
1.
For biscuit topping, in a medium bowl stir together all-purpose flour, whole wheat flour, 2 tablespoons of the granulated sugar, the baking powder, orange peel, and 1/2 teaspoon of the cinnamon. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Set aside.
2.
For filling, in a medium saucepan stir together the cold water, cornstarch, the remaining 2 tablespoons granulated sugar, and the remaining 1/2 teaspoon cinnamon; add frozen cherries. Cook and stir until thickened and bubbly. Stir in apple slices; heat through. Reduce heat; keep filling hot.
3.
In a small bowl stir together egg substitute and milk. Add to biscuit topping mixture, stirring just until moistened. Transfer hot filling to a 2-quart square baking dish. Immediately spoon topping into 9 small mounds on filling. Bake in a 400 degrees F oven for 18 to 20 minutes or until a wooden toothpick inserted near the center of a biscuit comes out clean. Serve warm. Makes 9 (1/2-cup) servings.
Nutrition information
Per Serving: cal. (kcal) 164, Fat, total (g) 4, chol. (mg) 10, sat. fat (g) 3, carb. (g) 30, Monosaturated fat (g) 1, Polyunsaturated fat (g) 0, fiber (g) 3, sugar (g) 15, pro. (g) 3, sodium (mg) 87, Fruit () 1, Other Carb () 1, Fat () 1, Carb Choice () 2, Percent Daily Values are based on a 2,000 calorie diet
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