Cherry Cobbler with Cornbread Biscuits
Recipe: #11059
November 08, 2013
"Adapted from BH&G Diabetic recipes. Serve with low-fat ice cream, if desired."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (151.1 g)
- Calories 81.5
- Total Fat - 1.4 g
- Saturated Fat - 0.4 g
- Cholesterol - 0.8 mg
- Sodium - 157.2 mg
- Total Carbohydrate - 15.6 g
- Dietary Fiber - 0.6 g
- Sugars - 4.9 g
- Protein - 2.1 g
- Calcium - 80.4 mg
- Iron - 0.5 mg
- Vitamin C - 7.9 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Coat 4 10-oz custard cups or individual baking dishes with nonstick cooking spray.
Step 2
For the filling, in a medium saucepan, combine cherries, orange juice and cornstarch. Let stand 20 minutes.
Step 3
For topping, in a medium bowl, stir together flour, cornmeal, sugar, baking powder, salt, nutmeg and allspice. Using a pastry blender (or fingers), cut in butter until mixture resembles coarse crumbs. Make a well in middle of cornmeal mixture; set aside.
Step 4
Cook and stir the filling mixture over medium heat until thickened and bubbly.
Step 5
Preheat oven to 400°F.
Step 6
Divide filling mixture evenly among the 4 prepared cups or dishes.
Step 7
In a small bowl beat egg white and milk with a fork until well mixed. Pour into the well in the cornmeal mixture, all at once. Using a fork, stir until just moistened. Spoon a mound of this mixture onto each cup or dish of hot filling mixture.
Step 8
Bake for 15 minutes, or until toothpick inserted in topping comes out clean.
Step 9
Serve warm.
Tips
No special items needed.
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