Mini Blueberry Cobblers

Ingredients:

• 3 cups fresh blueberries
• 3 tbsp. + 1 tsp. turbinado sugar
• grated zest and juice of 1 small lemon
• 1/4 tsp. almond extract
• pinch ground ginger
• 1 cup whole wheat flour
• 1/4 cup + 2 tbsp. low-fat buttermilk

Makes 4 Servings (1 cobbler per serving)

1. Preheat oven to 400 F. Spray 4 (6 oz.) ramekins or baking dishes with nonstick spray.
2. Toss together blueberries, 3 tablespoons of sugar, the lemon zest and juice, almond extract, and ginger in a large bowl; divide evenly among prepared ramekins.
3. To makes biscuits, combine flour and buttermilk in a small bowl, stirring just until blended. Spoon dough evenly over filling; sprinkle with remaining 1 teaspoon sugar.
4. Place ramekins in small rimmed baking sheet. Bake until crust is golden and filling is bubbly, about 20 minutes. Serve warm or at room temperature.

WW POINTS VALUE: 7 pts.

 

Note: This recipe appears in the WW Family Meals Cookbook. These mini cobblers are great for a summer picnic or any summer gathering when it's not too hot to cook. Individual cobblers are great because everyone gets an equal amount of flavor and servings. If you don't have almond extract o hand, use vanilla extract. You can also use any berry or a combination of berries and this recipe will still be delicious. You can also use ground cinnamon, nutmeg or a combination if you don't have ginger on hand. The original recipe called for 1 cup of reduced-fat baking mix; you can use whle ehat flour instead and the cobblers will still be good.