Rhubarb-Blueberry Cobbler

From: Recipes for Life, from the Kitchens of Healthy Choice

Ingredients

• 2 cups frozen unsweetened rhubarb
• 2 cups frozen unsweetened blueberries
• 1/2 cup sugar
• 2 tablespoons plus
• 1 teaspoon cornstarch
• 2 tablespoons orange juice
• 1/4 teaspoon ground ginger
• 1 cup light buttermilk baking mix
• 1/3 cup skim milk

Directions

Heat oven to 350 degrees. In 2-quart saucepan, combine rhubarb, blueberries, sugar, cornstarch, juice, and ginger. Cook over medium heat for 8 to 17 minutes, or until mixture is thickened, stirring frequently. Remove from heat. Spoon mixture into shallow 1-1/2-quart baking dish. Set aside.

Combine baking mix and milk in small mixing bowl. Stir just until moistened.  Drop mixture by tablespoonfuls onto fruit mixture. Bake for 28 to 34 minutes, or until topping is golden brown. Serve warm with low-fat ice cream or frozen yogurt, if desired.

Yield: 8 servings (1 serving = 1/8 recipe)

Microwave tip: In 8-cup measure, combine rhubarb, blueberries, sugar, cornstarch, and ginger. Microwave at High for 12 to 16 minutes, or until mixture is thickened, stirring every 2 minutes. Stir in juice. Continue as directed

Nutrition Information Per Serving

	Calories	Fat	Sat. Fat	Trans Fat	Sodium	Carb.	Fiber	Protein
Rhubarb-Blueberry Cobbler	142	1 g.	< 1 g.	0 g.	172 mg.	32 g.	2 g.	1 g.