SKILLET STRAWBERRY COBBLER
Makes 8 Servings = 5 PointsPlus® OR
Makes 10 Servings = 4 PointsPlus®
2 TBSP light butter4 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. ***