Canyon Ranch Berry Orange Cobbler

This Canyon Ranch recipe for a Berry Orange Cobbler is a perfect dessert for any season. Serve it with non-dairy whipped topping or frozen non-fat yogurt.

Canyon Ranch Berry Orange Cobbler
You can cut this recipe in half; however, if you make the entire recipe, leftovers can easily be reheated for future meals, and cold cobbler is wonderful for picnics and sack lunches.
Recipes: Desserts
Serves: 6
  • 3 cups mixed blackberries and blueberries (12 ounces) or your favorite berry blend
  • 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 berries 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.
  6. 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.
By the Numbers
Serving size: 1/2 cup | Cal: 140 | Fat (g): 3 | Carbs (g): 26 | Sodium (mg): 140 | Protein (g): 3 | Chol (mg): 42

July 25, 2013 | | Tags:

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