It seems like I often come across really good recipes while checking out blogs, so I thought I'd share the Fruit Cobbler recipe I adapted for a low calorie desert.
3 cups fresh, frozen or drained canned (unsweetened) fruit, sliced up. (I used fresh peaches and a few raspberries in this one)
2 TBSP Butter (it's not THAT much butter...trust me..it'll be okay to use a little)
1 cup Bisquick Reduced-Fat Heart Healthy baking mix (making up for the butter)
1/2 cup 1% or skim milk
1/4 cup sugar (ditto the butter comment....a little won't hurt)
1/4 cup sucralose (Splenda), or stevia, or xylitol (or equivalent no calorie sweetener, but make sure its one that won't lose its sweetness when baking, warning though...the mannitol, sorbitol, and xylitol, etc. sweeteners are "sugar alcohols" and one of the possible side effects is "flatulence", so if you use them and then later walk around sounding like a motor boat or a machine gun..now you know why!)
Heat oven to 375.
Put one tsp of butter in the bottom of 6 large custard dishes, and put them in the oven until the butter melts.
Mix Bisquick, sugar, sweetener and milk. Evenly divide the batter and pour into each of the custard cups over the melted butter. Divide the fruit and spoon over the batter. (If using canned fruit, pour a little of the juice in each cup too.)
Bake at 375 for 30-35 minutes or until the batter is golden brown. Serve warm with either a scoop of ice cream (you just blew the low-cal part) or a dollop of light whipped cream.
Each one of these tasty cobblers tips in at a measly 175 calories each. If you're on Weight Watchers, that just 3 points for a desert that you don't have to take out of a cardboard box and put in the microwave. (You'll add a wee little bit with the whipping cream, but unless you squirt a mountain o'creamy delight on top, it'll be negligible.) If the idea of using zero calorie sweeteners makes you think "Oh blech...", you could use all sugar, 1/2 cup total. This will change the calorie count to 207 calories and the Weight Watcher points to 4.
I'm going to try this with apples, maybe add some cinnamon and replace some of the white sugar with brown. It's delicious with peaches, raspberries, apricots, just about any seasonal fruit you can think of.
If you don't have individual cups, it bakes nicely using the same proportions in an 8" x 8" baking dish using the same time and temp.
Thanks to Kathy at Bermudaonion who posts such wonderful recipes that it inspired me to share one too!