Looking for a straight up easy dessert to prepare in your RV Kitchen?
Everyone loves blueberry cobbler!
This recipe is for 2 Servings
1 1/2 cup fresh blueberries (frozen or thawed)
2 tbsp. regular or organic sugar
1 tsp crystallized ginger, minced (optional)
1 lemon rind, no white pith, zested
1 tsp lemon juice
1/4 tsp cinnamon
1/2 cup reduced-fat baking mix
3 tbsp skim milk
1/2 tsp regular or organic sugar
1. Preheat your RV’s convection oven to 450 degrees F (230 degrees C). Spray two 6 oz ramekins with non-stick cooking spray.
2. In a bowl, combine blueberries, 2 tablespoons sugar, ginger, lemon zest, lemon juice, and cinnamon. Evenly divide between the ramekins.
3. In a separate small bowl, mix baking mix with milk in small bowl. Spoon half of the batter into each ramekin covering of the blueberry mixture, then sprinkle the tops with 1/2 teaspoon sugar.
4. Place ramekins on a baking sheet and place in the oven or convection oven for 20 minutes, until the topping is golden brown and filling is bubbly. 5. Optional: Top with a scoop of vanilla bean ice cream and a dollop of whipped cream.
Leave off the ice cream but still enjoy with whipped cream and the calorie count is: 147 per serving.
My cookbook Small Kitchen Big Flavors! is available at a great Introductory Price on Ebay and my blog site at : http:/smallkitchenbigflavorsblog.wordpress.com
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