Zutaten für Low Fat Blueberry Cobbler
- All Purpose Flour
- ½ cup sugar substitute (e.g., Splenda or stevia)
- 2 teaspoons baking powder
- ¼ teaspoon salt
- Skim Milk
- 2 cups fresh or frozen blueberries
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Zubereitung von Low Fat Blueberry Cobbler
- Preheat oven to 350°F (175°C). Lightly grease an 8x8 inch baking pan.
- In a medium bowl, whisk together 1 ½ cups all-purpose flour, ½ cup sugar substitute (e.g., Splenda or stevia), 2 teaspoons baking powder, ½ teaspoon baking soda, and ¼ teaspoon salt.
- In a separate bowl, whisk together 1 cup skim milk, 1 teaspoon vanilla extract, and 1 egg white.
- Gradually add the wet ingredients to the dry ingredients, whisking until just combined. Do not overmix.
- Gently fold in 2 cups fresh or frozen blueberries.
- Pour batter into the prepared baking pan.
- Bake for 40-45 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cool slightly before serving. Enjoy warm with a dollop of fat-free whipped cream (optional).
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
129g
Fat
0g
Carbs
18g
