be_ixf;ym_202109 d_20; ct_50

Apple-berry cobbler

Nutrition Facts

Serving Size About 2/3 cup
Calories 119

Amount Per Serving
Monounsaturated fat Trace
Saturated fat Trace
Total fat 0.5 g
Sodium 114 mg
Cholesterol 0 mg
Dietary fiber 4 g
Protein 3.5 g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories: 2,000 2,500
Total Fat Less than 65g 80g
Saturated Fat Less than 20g 25g
Cholesterol Less than 300mg 300 mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate 300g 375g
Dietary Fiber 25g 30g

Calories per gram:

Fat 9 • Carbohydrate 4 • Protein 4

This fruit cobbler is a lighter version of the traditional fat-laden, biscuit-topped dessert.

Ingredients

(Serves 6)

For the filling:

  • 1 cup fresh raspberries
  • 1 cup fresh blueberries
  • 2 cups chopped apples
  • 2 tablespoons turbinado or brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon lemon zest
  • 2 teaspoons lemon juice
  • 1 1/2 tablespoons cornstarch

For the topping:

  • Egg white from 1 large egg
  • 1/4 cup soy milk
  • 1/4 teaspoon salt
  • 1/2 teaspoon vanilla
  • 1 1/2 tablespoons turbinado or brown sugar
  • 3/4 cup whole-wheat pastry flour

Directions

Heat the oven to 350 F. Lightly coat 6 individual ovenproof ramekins with cooking spray.

In a medium bowl, add the raspberries, blueberries, apples, sugar, cinnamon, lemon zest and lemon juice. Stir to mix evenly. Add the cornstarch and stir until the cornstarch dissolves. Set aside.

In a separate bowl, add the egg white and whisk until lightly beaten. Add the soy milk, salt, vanilla, sugar and pastry flour. Stir to mix well.

Divide the fruit mixture evenly among the prepared dishes. Pour the topping over each. Arrange the ramekins on a large baking pan and place in oven.

Bake until the filling is tender and the topping is golden brown, about 30 minutes. Serve warm.

Last Updated: July 14th, 2021