Your Own Strawberry Cobbler

Well, I bought 2 quarts of Tidwell strawberries to take on our Memorial Day weekend/anniversary trip this weekend. However, Abe has to work tomorrow so camping is cancelled. How do you take a small edge off disappointment? Kitchen Therapy!!! You seriously have to make these. And I want to thank my friend, Susan B (who opted to move away from me), for these awesome covered cast iron ramekins! They're the perfect color for the perfect individual cobbler.

YOUR OWN STRAWBERRY COBBLER

Makes 4 Cobblers

1 Cobbler = 3 PointsPlus®

2 cups fresh strawberries, hulled and chopped

¾ cup all-purpose flour
1/3 cup Splenda granulated
1 tsp baking powder
1/8 tsp salt
¾ cup fat-free milk
½ tsp vanilla
Dollop of fat-free whipped topping, optional

Preheat oven to 375º. Lightly spray 4 (6 oz) ramekins. Place ramekins on a baking sheet.

Spoon strawberries into each ramekin.

In a medium mixing bowl, mix together the flour, Splenda, baking powder and salt until well combined.

Stir in the milk and vanilla until just combined.

Spoon mixture over the top of the strawberries.

Bake for 18 – 22 minutes.

Allow to cool for @2 hours and then serve either 'as is' or with a dollop of fat-free whipped topping.

MY SPIN: I added a few 'shakes' of cinnamon into the batter, but that's a personal choice. You can also top with a good vanilla bean ice cream. If you do use ice cream, you'll have to figure out the P+ for it.

It WAS good!

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. ***

 

Later!
Loving life!
Jan