Blueberry Grunt

Course : Fruits
Serves: 6
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Ingredients:

1 1/2 tablespoons cornstarch
5 1/2 teaspoons equal for recipes -- or
18 packages equal sweetener -- or
3/4 cup equal spoonful
1/2 cup water
1 teaspoon lemon juice
1 teaspoon grated orange rind
4 cups fresh or frozen blueberries
1 cup all-purpose flour
1 1/2 teaspoons baking powder
2 1/2 teaspoons equal for recipes -- or
8 packages equal sweetener -- or
1/3 cup equal spoonful
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/2 teaspoon salt
3 tablespoons cold margarine -- cut in pieces
1/2 cup skim milk
1/2 teaspoon grated orange rind
 

Preparation / Directions:

Mix cornstarch, 5 1/2 teaspoons equal for recipes or 18 packets equal sweetener or 3/4 cup equal spoonful, water, lemon juice and 1 teaspoon grated orange rind in 8 inch skillet. Add blueberries and heat to boiling. Boil, stirring constantly, until mixture is thickened, 1 minute. Reduce heat and simmer, uncovered, 5 minutes Combine flour, baking powder, 2 1/2 teaspoons equal for recipes or 8 packets equal sweetener or 1/3 cup equal spoonful, spices, and salt in medium bowl; cut in margarine with pastry blender until mixture resembles coarse crumbs. Stir in milk, forming soft dough; stir in 1/2 teaspoon orange rind. Spoon dough in 6 mounds on simmering blueberry mixture. Cook, covered, on low heat until dumplings are done, 12 to 14 minutes. Serve warm. TIP Blueberry Grunt is delicious served with fat free, no sugar added ice cream or frozen yogurt, or with dollops of light whipped topping.

 

Nutritional Information:

201 Calories (kcal); trace Total Fat; (1% calories from fat); 4g Protein; 46g Carbohydrate; trace Cholesterol; 313mg Sodium


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