Zutaten für Low Fat Blueberry Grunt
- Blueberries
- Light Brown Sugar
- Unbleached Flour
- Whole Wheat Pastry Flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 cup skim milk
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Zubereitung von Low Fat Blueberry Grunt
- In a large, non-aluminum saucepan, combine 4 cups fresh or frozen blueberries and 1/2 cup packed light brown sugar.
- Cook over medium heat, stirring occasionally, until the blueberries release their juices and come to a gentle boil (about 5-7 minutes).
- Meanwhile, in a medium bowl, whisk together 1 1/2 cups all-purpose flour, 2 teaspoons baking powder, 1/4 teaspoon salt, 1/2 cup granulated sugar, 1/2 teaspoon ground cinnamon, and 1/4 teaspoon ground nutmeg.
- Gradually add 1 cup of skim milk to the dry ingredients, whisking gently until just combined. Do not overmix; the batter should be slightly lumpy.
- Drop spoonfuls (about 1 tablespoon each) of the dumpling batter onto the boiling blueberries.
- Cover the saucepan with a tight-fitting lid.
- Reduce the heat to low.
- Simmer gently, without lifting the lid, for 15-20 minutes, or until the dumplings are cooked through and fluffy.
- Carefully remove the saucepan from the heat.
- Using a large spoon, gently transfer the dumplings to a serving bowl.
- Spoon the blueberry sauce over the dumplings.
- Serve warm, topped with a scoop of your favorite vanilla ice cream or non-dairy frozen dessert.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
135g
Fat
3g
Carbs
18g
