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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 108.3
  • Total Fat: 3.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 148.7 mg
  • Total Carbs: 23.5 g
  • Dietary Fiber: 2.6 g
  • Protein: 1.8 g

View full nutritional breakdown of Four-Berry Summer Cobbler calories by ingredient
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Four-Berry Summer Cobbler

Submitted by: TTHAMES
Four-Berry Summer Cobbler

Introduction

This is a quick and easy summer cobbler with VERY LITTLE fat & calories per serving. It's decadent with a scoop of low-fat vanilla frozen yogurt, or even a few dollops of Cool-Whip Free topping. This is a quick and easy summer cobbler with VERY LITTLE fat & calories per serving. It's decadent with a scoop of low-fat vanilla frozen yogurt, or even a few dollops of Cool-Whip Free topping.
Number of Servings: 12

Ingredients

    3 Tablespoons Cornstarch
    1/3 Cup Cold Water
    1 1/4 Cup Splenda
    1 1/2 Tablespoons Lemon Juice
    2 Cups Strawberries
    2 Cups Blueberries
    1 Cup Raspberries
    1 Cup Blackberries
    1 Roll Pillsbury Reduced Fat Crescents
    1/8 Cup Sugar
    1 Tablespoon Cinnamon

Directions

Preheat oven to 400 degrees.

Stir together cornstarch and cold water in a large pot until cornstarch is completely dissolved. Add 1 to 1-1/4 cups of Splenda, depending on sweetness of berries, the lemon juice and berries, and combine gently but thoroughly. Place berry mixture on stovetop and bring to a boil. Turn to low and simmer for 10 minutes.

Spray a 9 X 13 dish with non-stick spray. Pour the berry mixture into the dish.

Open the Crescent Rolls. Roll our dough until approximately 9 x 13. Cut in strips and stretch over berry mixture. Mix sugar and cinnamon and sprinkle on top.

Cover dish with foil and bake for 15 minutes. Uncover dish and bake for an additional 8 - 10 minutes (until topping is light brown).

Makes 12 Servings

Number of Servings: 12

Recipe submitted by SparkPeople user TTHAMES.






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Member Ratings For This Recipe

  • I've made this recipe 2 times. It is absolutely delicious!!! I added in season peaches and cherries the second time I made the recipe. The basic is so good, any in season berry or stone fruit added would work well. - 7/20/10

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  • I would recommend using double the water the recipe calls for and wait to stir in the raspberries and blackberries until just before you pour it in the dish, otherwise they disappear into seedy goo when you stir. Great low cal cobbler that the whole family enjoyed for the 4th of July!! - 7/4/10

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  • I am thinking of making this but what kind of Splenda did you use, the one that is used cup for cup or the one that is used for baking which is half splenda and half sugar.It does make a difference which one it is. - 6/9/09

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