Blackberry Cobbler

Photo: BlueeyedSara7

Cooking Light, June 1994, page 72. Using nonfat yogurt in the biscuit topping is the key to making this light version of a summer favorite.

Yield: 8 servings ( Serving Size: 3/4 cup )
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  • 5 cup(s) fresh blackberries (about 1 3/4 pounds)
  • 3/4 cup(s) sugar
  • 2 tablespoon(s) all-purpose flour
  • 1 teaspoon(s) grated lemon rind
  • 1 tablespoon(s) fresh lemon juice
  • 1 teaspoon(s) vanilla extract
  • vegetable cooking spray
  • 1 cup(s) all-purpose flour
  • 1/2 teaspoon(s) baking powder
  • 1/2 teaspoon(s) baking soda
  • 1/2 cup(s) plain nonfat yogurt
  • 2 tablespoon(s) fresh lemon juice
  • 2 tablespoon(s) margarine melted
  • 1 teaspoon(s) vanilla extract
  • 2 egg whites


  1. Combine first 6 ingredients in a bowl; stir gently. Spoon blackberry mixture into an 11x7x2-inch baking dish coated with cooking spray; set aside.

  2. Combine 1 cup flour and next 2 ingredients in a bowl; stir well, and set aside. Combine yogurt and next 4 ingredients; add to dry ingredients, stirring just until dry ingredients are moistened. Drop dough by tablespoonfuls onto the blackberry mixture.

  3. Bake at 400 degrees for 30 minutes or until filling is bubbly and crust is golden. Serve warm. Yield: 8 servings (serving size: ¾ cup).

  4. CALORIES 227 (14% from fat); PROTEIN 4.2g; FAT 3.5g (sat. 0.6g., mono 1.3g, poly 1.2g); CARB 45.7g; FIBER 7.1g; CHOL 0mg; IRON 1.4 mg; SODIUM 128mg; CALC 85 mg
October 2013

This recipe is a personal recipe added by BlueeyedSara7 and has not been tested or endorsed by MyRecipes.

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