Cherry Cobbler with Corn Bread Biscuits - 28g Carbs, 3g Fiber
From Diabetic Living Diet Online
Servings: 4
Contains Wheat/Gluten
Contains Dairy
Contains Egg
Vegetarian
Diabetes-Friendly
Prep Time: 30 mins
Cook Time: 15 mins
Total Time: 45 mins
15 oz cherries, unsweetened pitted dark
1/4 cup water
2 tsp cornstarch
3 Tbsp flour, all-purpose
2 Tbsp cornmeal
1 Tbsp sugar
3/4 tsp baking powder
1/8 tsp salt
1/8 tsp allspice, ground
4 tsp butter
2 Tbsp refrigerated or frozen egg product, thawed
2 Tbsp milk, fat-free
Ice cream, low-fat
1. For filling, in a medium saucepan, combine cherries, the water
or orange juice, and the cornstarch. Let stand for 20 minutes.
2. Meanwhile, preheat oven to 400°F. For biscuit topping, in a
medium bowl, stir together flour, cornmeal, sugar, the baking
powder, salt, and allspice or nutmeg. Using a pastry blender or
2 table knives, cut in the butter until mixture resembles coarse
crumbs. Make a well in the center of cornmeal mixture. Set aside.
3. Cook and stir the filling over medium heat until thickened
and bubbly. Divide fruit mixture among four 10-ounce custard
cups or individual baking dishes.
4. In a small bowl, stir together the egg product and milk. Add
the egg mixture all at once to the cornmeal mixture. Using a
fork, stir just until moistened. Immediately spoon a mound of
the biscuit topping on top of the hot filling in each custard
cup or baking dish.
5. Bake about 15 minutes or until a toothpick inserted in topping
comes out clean. Serve warm. If desired, serve with ice cream.
Nutrition per Serving:
156 Calories, 2g Saturated Fat, 165mg Sodium, 4g Total Fat,
28g Carbs, 3g Dietary Fiber, 11mg Cholesterol, 3g Protein
Exchanges: 1 Fruit, 1 Other Carb, 1/2 Fat
Carb Choices: 2