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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. NOTE: The Points Values on these recipes are OLD, so figure the new ones out on your own. I'm no longer with WW. Now.....let's have some fun in the kitchen!!!

Monday, July 14, 2014

Blackberry Skillet Cobbler

Last year I missed out on the entire blackberry season. I had a woman all lined up to sell them to me, and the she told me the rain 'did them in'. I was so disappointed! So this year I promised myself I was getting blackberries and put my 'order' in early!   I was so excited to make this that I forgot to takes pictures along the way. But that's ok......you get the idea!  This was so easy to make and the berries weren't as 'seedy' as I expected.  So go get some blackberries and enjoy this!!!

BLACKBERRY SKILLET COBBLER
Makes 8 Servings
1 Serving = 3 PointsPlus®


½ cup (1 stick) light butter
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
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