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CANYON RANCH BLACKBERRY-ORANGE COBBLER
Canyon Ranch (Massachusetts) You can cut this recipe
in half; however, leftovers can easily be reheated for future meals, and
cold cobbler is wonderful for picnics and sack lunches.
3 cups
blackberries (12 ounces)
1/2 teaspoon grated or finely chopped orange zest
1/4 cup fructose, divided use
1 tablespoon water
1
tablespoon frozen orange juice concentrate, undiluted
1 egg
3
tablespoons non-fat milk
1 tablespoon unsalted butter, melted
2
tablespoons non-fat sour cream
1/4 teaspoon vanilla extract
1/2 cup
unbleached all-purpose flour
1/2 teaspoon baking powder
pinch salt
1. Preheat the oven to
350°F.
2. Mix the blackberries with the orange zest, 2 tablespoons
of the fructose, water, and orange juice concentrate. Divide the berries
among 6 ramekins, 1/2 cup each. Set aside.
3. Combine the egg,
milk, butter, sour cream, vanilla, and the remaining 2 tablespoons of
fructose in a bowl. Mix well and set aside.
4. In another bowl
combine the flour, baking powder, and salt. Add the dry ingredients to
the wet ingredients. Mix to combine just until all the ingredients are
moistened. Do not over mix.
5. Spoon 1 - 1/2 tablespoons of batter on
top of the berry mixture in each ramekin. Place the ramekins on a baking
sheet and bake in the preheated oven for 15 to 20 minutes, or until the
tops are lightly browned.
Makes 6 servings
Each 1/2-cup
serving contains approximately:
Calories:140
Fat: 3 g
Cholesterol:42 mg
Sodium:140 mg
Carbohydrates:26 g
Protein:3 g
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