DUMPED STRAWBERRY COBBLER
Makes 6 Servings
1 Serving = 3 PointsPlus™
2/3 cup water
1 tsp vanilla extract
1 cup sifted all-purpose flour
2 TBSP Splenda granulated
1 1/2 tsp baking powder
1/2 tsp salt
1/4 cup light butter
1/2 cup fat-free milk
2 cups fresh strawberries, hulled & rinsed
1 TBSP Splenda granulated
Ground cinnamon (to your taste)
Preheat oven to 450º.
In a small saucepan, combine 1/3 cup Splenda granulated and the water. Bring to a boil. Reduce heat and simmer for 5 minutes. Stir in vanilla.
In a medium mixing bowl, sift together the flour, 2 TBSP Splenda granulated, baking powder and salt. Cut in the butter with a fork or pastry blender until the mixture is crumbly. Add milk and stir just until the dry ingredients are moistened.
Place the strawberries in a 1 1/2 quart casserole dish. Pour hot sugar mixture over the berries. Immediately drop the dough evenly in 8 – 10 spoonfuls over the strawberries. Sprinkle with 1 TBSP Splenda granulated and cinnamon.
Bake 25 – 30 minutes or until dough is lightly browned.
Serve hot/warm …. with or without fat-free whipped topping.
Now for the 'legal mumbo-jumbo' to keep me out of court!! *** The PointsPlus™ value for this recipe was calculated by me (Jan Gomes) and is not an endorsement or approval of this recipe by Weight Watchers International, Inc., the owner of the PointsPlus™ registered trademark. ***