Lower-Fat Blueberry Buckle
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 284.3
- Total Fat: 5.7 g
- Cholesterol: 0.0 mg
- Sodium: 266.8 mg
- Total Carbs: 51.8 g
- Dietary Fiber: 5.2 g
- Protein: 6.0 g
View full nutritional breakdown of Lower-Fat Blueberry Buckle calories by ingredient
Introduction
A lower-fat version of the original! A lower-fat version of the original!Number of Servings: 8
Ingredients
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CRUMBLE:
1/4 c. granulated sugar
1/4 c. dark brown sugar, packed (or use Splenda brown sugar blend, 6 tsp)
1/2 c. whole wheat flour
1/8 tsp. ground cinnamon
4 tbsp. lite butter
BATTER:
4 tbsp. lite butter
5 tbsp. granulated sugar
1/4 c. egg substitute
1 c. whole wheat flour
1/2 c. fat-free buttermilk
FILLING:
4 c. blueberries
1 tbsp. fresh lemon juice
1 tbsp. whole wheat flour
2-4 tbsp. granulated sugar
Directions
1. To prepare crumble: Combine all crumble ingredients in a large bowl and break apart with fingers. Refridgerate.
2. To prepare batter: In medium-sized bowl, cream butter and sugar, then mix in egg. Sift together dry ingredients. Add half the dry ingredients to the creamed butter. Mix, then add buttermilk. Mix, then add the remaining dry ingredients. Mix just to combine. Refridgerate for 30 minutes.
3. To prepare filling: Combine all filling ingredients in a bowl. Stir.
4. Preheat oven to 350 F. Grease 8 6oz. ramekins or souffle dishes (or one large Pyrex pie pan). Add 1/4 c. batter to each mold, smoothing mixture with a plastic spatula. Add 1/2 c. blueberries, then top each with 1/4 c. crumble. Bake for 30-35 minutes, until top is brown and filling starts to bubble. Remove from oven and allow to cool 20 minutes. Serve warm or at room temperature.
Number of Servings: 8
Recipe submitted by SparkPeople user ERUPERTO.
2. To prepare batter: In medium-sized bowl, cream butter and sugar, then mix in egg. Sift together dry ingredients. Add half the dry ingredients to the creamed butter. Mix, then add buttermilk. Mix, then add the remaining dry ingredients. Mix just to combine. Refridgerate for 30 minutes.
3. To prepare filling: Combine all filling ingredients in a bowl. Stir.
4. Preheat oven to 350 F. Grease 8 6oz. ramekins or souffle dishes (or one large Pyrex pie pan). Add 1/4 c. batter to each mold, smoothing mixture with a plastic spatula. Add 1/2 c. blueberries, then top each with 1/4 c. crumble. Bake for 30-35 minutes, until top is brown and filling starts to bubble. Remove from oven and allow to cool 20 minutes. Serve warm or at room temperature.
Number of Servings: 8
Recipe submitted by SparkPeople user ERUPERTO.