BLACKBERRY SKILLET
COBBLER
Makes 8 Servings
1 Serving = 3 PointsPlus®
4 cups fresh blackberries
1 cup Splenda granulated (plus ¼ cup if the berries aren't sweet)
1 cup all-purpose flour
2 tsp baking powder
pinch of fine sea salt
½ tsp cinnamon
1 cup fat-free milk
1 tsp vanilla
Fat-free whipped topping
Preheat
oven to 350°.
Melt butter in a large cast-iron skillet or ovenproof baking dish in the oven for @5 minutes.
In
the meantime, place the blackberries in a large bowl and mash using a
potato masher. This will release the juice. If the blackberries are
tart, sprinkle with the ¼ cup Splenda granulated..
In
another large bowl, whisk together the flour, baking powder, salt and
cinnamon. Add 1 cup Splenda, milk and vanilla extract. Mix until
well combined.
Remove
the skillet from the oven and pour the melted butter to the flour
mixture. Stir to combine. Pour this mixture into the skillet and
then pour the blackberries and the juice into the center of the
batter.
Place
the skillet in the oven and bake @an hour.
This
can be served hot, warm or at room temperature; as-is, with fat-free
whipped topping or ice cream. If you serve with ice cream, you'll
have to figure the P+ for it.
MY SPIN: I made this in an 11 3/4” skillet. The next time I make it I'm going to use my 10” skillet and probably add more cinnamon.
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