Ingredientes para Blueberry Mango Wheat Cobbler
- Whole Wheat Flour
- ½ cup granulated sugar
- Skim Milk
- Baking Soda
- 2 cups fresh or frozen blueberries
- 2 cups diced fresh mango
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Cómo preparar Blueberry Mango Wheat Cobbler
- Preheat your oven to 350°F (175°C).
- In a large bowl, whisk together 1 ½ cups whole wheat flour, 1 teaspoon baking powder, ½ teaspoon baking soda, and a pinch of salt.
- Add 1 cup milk (dairy or non-dairy), ½ cup granulated sugar, 1 large egg, and 1 teaspoon vanilla extract to the dry ingredients. Whisk until just combined; do not overmix.
- Gently fold in 2 cups fresh or frozen blueberries and 2 cups diced fresh mango.
- Pour the batter into a greased 8x8 inch baking dish.
- Bake for 45-50 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cool slightly before serving. Enjoy warm with a dollop of Greek yogurt or a scoop of vanilla ice cream (optional).
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
114g
Fat
1g
Carbs
18g
