This Fresh and Fruity Cobbler allows you to enjoy a great dessert without guilt and it is also suitable for diabetics. The recipe calls for blueberries, nectarines, and strawberries. If there are other fresh fruits available to you, feel free to make substitutions. For instance you could substitute peaches for nectarines. If possible, do not substitute something else for the blueberries as blueberries are scientifically known to be one of the healthiest foods we have. Serve with a scoop of ice cream for a real treat!
FRESH AND FRUITY COBBLER
Biscuit Topping (Recipe Follows)
1/4 cup water
5 tsp Splenda, divided
1 tsp cornstarch
1/2 cup fresh blueberries
1/2 cup sliced peeled nectarine
1/2 cup strawberries, halved
Preheat oven to 350 degrees. Prepare the biscuit topping.
Combine water, 3 teaspoons of the Splenda, and cornstarch in a small saucepan until well blended. Cook over medium heat for 5 minutes or until mixture thickens, stirring constantly. Remove saucepan from the heat; let stand 5 minutes.
Add the blueberries, nectarine, and strawberries to the sugar mixture; toss to coat. Spoon fruit mixture into a small casserole dish. Sprinkle the remaining two teaspoons of Splenda over the fruit. Drop tablespoons of the biscuit topping around the edge of the casserole dish. Bake for 20 minutes or until topping is browned. Serve immediately.
Yield 2 servings.
BISCUIT TOPPING:
1/3 cup all-purpose flour
1 tbsp Splenda
1/4 tsp baking powder
1/8 tsp baking soda
1 tbsp + 1 tsp butter
3 tbsp nonfat sour cream
2 tsp egg substitute
1/4 tsp vanilla
Combine flour, sugar, baking powder and baking soda in a medium bowl. Cut in the butter with a pastry blender or two knives until mixture resembles coarse crumbs. Combine sour cream, egg substitute and vanilla in a small bowl until well blended. Stir into flour mixture just until dry ingredients are moistened.
Enjoy!
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can’t believe it’s drawn out of nothing, could be a photography!
The ingredients for many baked items are very similar. Blueberry muffins, blueberry scones, blueberry coffeecake, blueberry pancakes, etc. will all have flour, baking powder and/or baking soda, sugar, salt, and a combination of different liquids such as oil, milk, cream, sour cream, buttermilk, etc. It's the amount of each of these ingredients that determines the texture, denseness and mouth-feel of the baked product.
So to answer your question, yes, you can probably use a blueberry muffin mix to make a cake, however, you will need to find a recipe for some kind of a blueberry cake to see what might be missing from the muffin mix that would be needed to make it into a cake mix.
The only other suggestion I have is to maybe find a blueberry pound cake box mix, and make cupcakes out of it. I'm sure your daughter would love this just as much. Happy birthday to the little one!
Use more cornstarch.
Depends upon whether you want a high-bush or low-bush blueberry, Vaccinium. My favorite is the Top hat blueberry and it is a low bush…only gets 18-24 inches tall and it can really put out the blueberries. If you are interested in container blueberries the Top Hat is a real winner: http://www.naturehills.com/product/top_hat_blueberry.aspx.
For a high-bush plant that is very sweet and great producer try Duke, it produces a large sweet berry. http://www.naturehills.com/product/duke_blueberry.aspx
You’re really good man. You’ve got excellent talent.
dingleberries ????
Incredible! He looks so life like. Just amazing…and what a beautiful subject
BLUEBERRY BREAD
1 pkg yeast
3 cups bread flour
1/2 tsp salt
2 tbsp sugar
4 tsp applesauce, unsweetened
16 oz. frozen blueberries, thawed and drained (reserve liquid)
1/4 cup reserved juice
1/4 cup water (90F degrees)
Add ingredients in order listed or as recommended in your user manual.
Put berries in with dry ingredients or when machine beeps or first kneading cycle has completed.
SOUPER STRATA SALAD
1 (11 oz.) can condensed tomato bisque soup
1/2 c. vinegar
1/2 c. salad oil
1 tbsp. sugar
1 tbsp. Dijon style mustard
1 1/2 tsp. Worcestershire sauce
1 med. head torn lettuce (6 c.)
2 (6 3/4 oz.) cans chunk style ham, drained and flaked (or use chicken or turkey)
1 (4 oz.) pkg. shredded Mozzarella cheese
1 (4 1/2 oz.) jar sliced mushrooms, drained
2 c. croutons
In a screw top jar, combine tomato bisque soup, vinegar, salad oil, sugar, Dijon style mustard and Worcestershire sauce. Cover jar and shake well.
In large salad bowl layer half of the lettuce, half of the ham, half of cheese, half of mushrooms and half of croutons. Repeat layers. Drizzle some soup mixture atop salad and toss. Pass remaining soup mixture. 6 servings.
SOUPER SALAD BROCCOLI CHEESE SOUP
1 qt. water
1 sm. onion, chopped
1 box chopped broccoli (or 1 lb. fresh)
1 oz. consomme or beef bouillon base (dry)
1 1/2 sticks butter
1 1/2 c. flour
1/4 tsp. garlic powder
1/4 tsp. white pepper
Seasoning salt to taste
Cayenne pepper to taste
2 lbs. Cheddar and or American cheese, cubed
1 qt. milk
1/8 can beer
Hope this helps!!
Brilliant Willy, Just Brilliant =D
Excellent work. Pleasure to watch. Perfect music
))
Oh…I like Janis' answer! You may also try ground flax seed one time to see how it tastes.
whoa!!it looks like a PICTURE!
ur an amazing painter!:D
Nice work, you did pretty good.
This recipe was given to me by my mom. I have taken it to many potlucks and always leave with an empty pan.
Blueberry Delight
2 cups graham cracker crumbs
1/2 cup sifted powdered sugar
1 cup finely chopped pecans
1/2 cup butter or margarine, melted
1 (8 ounce) package cream cheese, softened
1 cup sugar
2 large eggs
2 tablespoons lemon juice
1 (21 ounce) can blueberry pie filling
1 (12 ounce) container frozen whipped topping, thawed
Combine first 3 ingredients; add butter, stirring well.
Press into a greased oblong pan.
Beat cream cheese at medium speed with an electric mixer until smooth.
Add 1 c.
sugar, eggs, and lemon juice, mixing until smooth.
Spread over crust.
Bake at 350 degrees for 25 minutes or until set; cool completely.
Spread pie filling over cream cheese mixture; spread whipped topping over filling.
Cover and chill several hours.
Mash your banana and add that and the blueberries into the wet mix, cook as you would any other way. I make these all the time, they're awesome
Jams are made from crushed or ground, whole fruit and usually have a thick consistency due to high pectin content.
Conserves are jams made from a mixture of fruits. They usually contain citrus fruit, nuts, and raisins.
Great talent Der Mann.