Recipes
Blueberry-lemon country cobbler
Ingredients:
Filling
3 tbsp (45 mL) sugar
1 tbsp (15 mL) cornstarch
¼ cup (60 mL) water
1 lb (450 g) fresh (or partially thawed frozen) blueberries
1 ripe medium pear, peeled, halved, cored, and diced
1 tbsp (15 mL) lemon zest
Topping
¾ cup (180 mL) white whole-wheat flour, spooned into measuring cup and leveled
2 ½ tbsp (40 mL) sugar
1 tsp (5 mL) baking powder
½ cup (125 mL) fat-free buttermilk
2 tbsp (30 mL) canola oil
1 egg white
1 tsp (5 mL) lemon zest
¼ tsp (2 mL) ground cinnamon
Canola oil cooking spray
Instructions:
1. Preheat oven to 400° F/200° C.
2. Coat an 11 × 7-inch baking pan with canola oil cooking spray.
3. Combine sugar, cornstarch, and water in a large non-reactive saucepan. Stir until cornstarch is completely dissolved, then stir in berries and pears. Bring to a boil over medium-high heat and boil 1 full minute. Remove from heat and stir in 1 tablespoon (15 mL) zest. Place fruit mixture in the baking pan.
4. Combine flour, 2 tablespoons (30 mL) of the sugar, and baking powder in a medium bowl. Combine buttermilk, canola oil, egg white, and remaining 1 teaspoon (5 mL) zest in a small bowl. Add buttermilk mixture to flour mixture and stir until just blended. Spoon batter into eight small mounds on top of the filling. Mix remaining sugar with cinnamon and sprinkle on top of cobbler. Bake 20-25 minutes or until filling is bubbly and a wooden pick inserted into the topping comes out clean. Let stand 20 minutes to absorb flavors.
Makes 8 servings • Serving size: ½ cup (125 mL)
Notes:
Nutrient analysis per serving
Calories: 165 g
Total fat: 4.0 g
Saturated fat: 0.3 g
Trans fat: 0.0 g
Cholesterol: 0 mg
Sodium: 70 mg
Carbohydrate: 31 g
Fibre: 4 g
Sugars: 17 g
Protein: 3 g
Recipe courtesy of The Heart-Smart Diabetes Kitchen: Fresh, Fast, and Flavorful Recipes Made with Canola Oil from the American Diabetes Association and CanolaInfo, copyright 2009.
CanolaInfo.org