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.
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