Gingered Pear, Blueberry & Cranberry Cobbler
Ingredients:
TOPPING:
1 cup Flour
1/4 cup sugar
1 teaspoon baking powder
3 tablespoons butter
2 large egg whites, lightly beaten
1/4 cup skim milk
FRUIT MIXTURE:
4 cups sliced peeled fresh pears
2 cups fresh or frozen blueberries
1 cup fresh or frozen cranberries
1/2 cup sugar
2 tablespoons cornstarch
1 teaspoon ground ginger
3 cups nonfat vanilla ice cream
Directions:
HEAT oven to 400°F. Grease a 8x8-inch (2-quart) baking dish .
COMBINE flour, 1/4 cup sugar and baking powder in medium bowl. Cut in butter with pastry blender or fork until crumbly. Add egg whites and milk. Stir until well blended.
MIX together pears, blueberries, cranberries, 1/2 cup sugar, cornstarch and ginger in large bowl. Spoon into prepared baking dish. Spoon topping evenly over fruit mixture.
BAKE 45 to 50 minutes or until topping is golden brown. Serve warm with ice cream. Serves 6.
Adapted from a A Pillsbury recipe.
TOPPING:
1 cup Flour
1/4 cup sugar
1 teaspoon baking powder
3 tablespoons butter
2 large egg whites, lightly beaten
1/4 cup skim milk
FRUIT MIXTURE:
4 cups sliced peeled fresh pears
2 cups fresh or frozen blueberries
1 cup fresh or frozen cranberries
1/2 cup sugar
2 tablespoons cornstarch
1 teaspoon ground ginger
3 cups nonfat vanilla ice cream
Directions:
HEAT oven to 400°F. Grease a 8x8-inch (2-quart) baking dish .
COMBINE flour, 1/4 cup sugar and baking powder in medium bowl. Cut in butter with pastry blender or fork until crumbly. Add egg whites and milk. Stir until well blended.
MIX together pears, blueberries, cranberries, 1/2 cup sugar, cornstarch and ginger in large bowl. Spoon into prepared baking dish. Spoon topping evenly over fruit mixture.
BAKE 45 to 50 minutes or until topping is golden brown. Serve warm with ice cream. Serves 6.
Adapted from a A Pillsbury recipe.
