Blueberry Apple Cobbler
2 cups frozen blueberries
one peeled, sliced apple or pear
2 tbsp agave nectar
2 Tbsp minute tapioca
sprinkling of cinnamon
1 cup whole wheat baking mix (listed in a previous post)
1 cup plain yogurt
1/4 cup agave nectar
one egg
pinch each of salt, cloves, and nutmeg
zest of one orange
Put first list into the bottom of a 8 inch square pan.
Mix second list and pour over the top.
Bake at 350 for 45 minutes until the top of the cake portion is cracking and no longer moist looking.
6 good sized servings.
Calories: 240.1
Total Fat: 8.0 g
Cholesterol: 54.3 mg
Sodium: 174.6 mg
Total Carbs: 39.2 g
Dietary Fiber: 4.1 g
Protein: 5.0 g
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