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Welcome to Tweaked at Chez Jan de la Dayton....translated to 'tweaked at Jan's house in Dayton'! Sounds fancy, but it's not. If you choose to share a recipe, be kind and give me kudos for it. The pictures are NOT to be taken off this blog unless used in a direct link to this blog. Once upon a time I was a Weight Watchers leader....that chapter is closed. But I still like to eat and bake and don't like the weight that finds its way to me too easily. So I go find delicious-sounding recipes and tweak them. Some recipes, however, just don't turn out right if they're tweaked. I've not posted anything....so far.....that isn't WW friendly. That might change, and I'll warn you if I post something with 'scary' P+ values. For those who don't use substitutions, the ratio for Splenda granulated/sugar is 1:1 and the ratio for egg substitute/eggs is 1/4 cup of egg sub = 1 egg. Now.....let's have some fun in the kitchen!!!

Tuesday, June 3, 2014

Skillet Strawberry Cobbler

Well, it IS strawberry season in Dayton, TN!!! I wasn't planning on getting any more strawberries this year, but I was driving past Tidwell's and there was no crowd and I could see berries on the truck! So I turned around and bought half a flat. But the best part, in my (not so humble) opinion, was seeing Pat and Jill, 2 of the ladies who work at Tidwell's. And then the problem was what to do with all those berries! I found this recipe and tweaked the dickens out of it. The hardest part of this was slicing all those strawberries. But it's so worth it! Now go gitcha some berries!!!

SKILLET STRAWBERRY COBBLER
Makes 8 Servings = 5 PointsPlus® OR
Makes 10 Servings = 4 PointsPlus®


You will need a total of 6 TBSP light butter & 2 TBSP brown sugar – will break it down in the list of ingredients.

2 TBSP light butter
4 cups sliced strawberries (@2 quarts fresh)
1 TBSP Splenda granulated
2 cups all-purpose flour
2 tsp baking powder
½ tsp baking soda
½ tsp salt
1 TBSP brown sugar
2 TBSP light butter, softened and cut into cubes
1 cup fat-free buttermilk
1 TBSP vanilla
2 TBSP melted light butter
1 TBSP brown sugar


Preheat oven to 425º.

Slice strawberries and toss with the Splenda.


Heat a large cast iron skillet over medium heat. Wait for 5 minutes until the entire skillet is hot; add 2 TBSP light butter. Add strawberries and cook for 5 minutes to soften.



While strawberries are cooking, combine the flour, baking soda, baking powder, salt and 1 TBSP brown sugar in a bowl and whisk together. Add in the 2 TBSP cubed butter with a fork until the butter in in small crumbles scattered throughout the mix. Make a well in the center and pour in the buttermilk. Add the vanilla and mix together using a sturdy fork.
 



 
Turn off the heat under the strawberries. Spoon 'globs' of the dough on top of the strawberries. Melt remaining 2 TBSP of butter and drizzle over the top of the dough. Sprinkle the remaining 1 TBSP of brown sugar over the top.



Bake for 20 minutes at 425º and then turn down the heat to 375º for 10 – 15 minutes until the top is a nice golden brown.

MY SPIN: This can be served with vanilla ice cream but you'll have to add the P+ for it OR a dollop of fat-free whipped topping which won't add any P+. Or you could just have it 'as is'.
 
 

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

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