PUBLISHED 07/03/2003
Fruit Filling
- 1/2 cup sugar
- 2 tablespoons cornstarch
- 4 cups fresh or frozen blueberries (about 2 pints)
- 1 teaspoon fresh lemon juice
Biscuit Topping
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1 1/2 teaspoons baking powder
- 4 ounces reduced-fat milk
- 3 tablespoons vegetable oil
Directions: Preheat the oven to 400ºF.
To make the fruit filling: In a large saucepan, mix together the sugar and cornstarch. Stir in the blueberries and lemon juice. Cook, stirring constantly, over medium-high heat until the mixture thickens and boils. Boil, stirring, for 1 minute. Pour the fruit mixture into an ungreased small baking dish. Cover to keep hot.
To make the topping: In a medium bowl, whisk together the flour, sugar, and baking powder. Add the milk and oil, stirring with a wooden spoon until a dough forms. Drop the dough onto the hot fruit to make 6 mounds.
Bake for 25 to 30 minutes, or until the biscuit topping is golden brown. Serve warm.
Makes 6 servings
Per serving: 281 calories; 3.5 g protein; 52 g carbohydrate; 7.5 g fat; 1 mg cholesterol; 3 g dietary fiber; 139 mg sodium
Number of 5 A Day servings: 1
