Black Raspberry Cobbler
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 Cup Jiffy Baking-Mix3 cups raspberries1 t cinnamon and sugar1 egg1T butter melted1 cup nonfat milk
1.Preheat the oven to 375 degrees
2.Spray each of the 6 cups in a jumbo muffin pan with a non-stick cooking spray.
3.Place 1/2 cup of the raspberries in each of the 6 muffin cups.
4. Mix the Jiffy Mix, cinnamon and sugar, egg butter and most of the nonfat milk. You want everything "wet" but not runny.
5. Spoon approx. 2 tablespoons of the batter on top of each of the cups of berries.
6. Bake approx. 15 - 20 minutes, use a butter knife and make sure the dough is cooked.
7. Remove from the oven and cool slightly.
Note: Next time I try this I will mix 1 teaspoon of sugar with the berries before putting them in the muffin cups. It could use to be just a little bit sweeter, but we put some slow churned vanilla ice cream (low fat) on top and it was fine.
8. Enjoy
Makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user CALIDREAMER76.
2.Spray each of the 6 cups in a jumbo muffin pan with a non-stick cooking spray.
3.Place 1/2 cup of the raspberries in each of the 6 muffin cups.
4. Mix the Jiffy Mix, cinnamon and sugar, egg butter and most of the nonfat milk. You want everything "wet" but not runny.
5. Spoon approx. 2 tablespoons of the batter on top of each of the cups of berries.
6. Bake approx. 15 - 20 minutes, use a butter knife and make sure the dough is cooked.
7. Remove from the oven and cool slightly.
Note: Next time I try this I will mix 1 teaspoon of sugar with the berries before putting them in the muffin cups. It could use to be just a little bit sweeter, but we put some slow churned vanilla ice cream (low fat) on top and it was fine.
8. Enjoy
Makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user CALIDREAMER76.
Nutritional Info Amount Per Serving
- Calories: 165.8
- Total Fat: 6.3 g
- Cholesterol: 42.1 mg
- Sodium: 257.1 mg
- Total Carbs: 24.2 g
- Dietary Fiber: 4.2 g
- Protein: 4.4 g
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