|-Low Calorie Blackberry Orange Cobbler-|
In a previous post, Paula Dean´s Peach Cobbler, I posted a Paula Dean video showing how to make the cobbler. For further instructions, click on the link above and watch the video.
Follow her instructions step-by-step, but use my ingredients.
She will insist that you use butter instead of margarine. You can use margarine. The crust will be fine. The filling is going to be so delicious, that you will not miss the butter. So please go to my previous post about how to make a Peach Cobbler. Using Splenda cuts out a lot of the calories. So even though this is not the lightest dessert, it is significantly lighter than many other baked pastry or cobbler.
1. 3 cups fresh, ripe blackberries
2. 4 tablespoons Splenda Baking Sugar
3. 2 tablespoons Orange Concentrate
1. 1 cup wheat flour - self rising
2. 1 tsp baking powder
3. 2 tsp margarin
4. .25 cup low fat milk
As usual - Bake at 350 until Golden Bubbly.
The Crust will rise above the filling.
|Work out any lumps.|
|Two tablespoons of Concentrate Gives the Blackberry sauce a GREAT flavor|
|The orange concentrate will not change the dark purple color|
|melted margarine goes First|
|Cobbler Crust goes Second|
|Blackberry Orange Concentrate Filling Goes Third|
|After you bake it, the crust will rise above the filling, giving it a slight Souffle appearance|