INGREDIENTS
1/2c sugar
3T cornstarch
1/4t ground cinnamon
1c water
1c fresh or frozen cranberries, thawed
1c fresh blueberries
1c fresh blackberries
TOPPING
1/4c sugar
2T butter, softened
1/3c fat-free milk
1/4t vanilla extract
2/3c all-purpose flour
3/4t baking powder
1/4t salt
DIRECTIONS
In a small heavy saucepan, combine the sugar, cornstarch, cinnamon and water until smooth. Bring to a boil' cook and stir for 2 minutes or until thickened. Remove from the hear; stir in berries. Transfer to an 8-inch square baking dish coated with cooking spray.
For topping, in a small bowl, beat sugar and butter until crumble, about 2 minutes. Beat in milk and vanilla. Combine the flour, baking powder and salt; stir into butter mixture just until blended. Drop by Tablespoonfuls over fruit mixture.
Bake at 375° for 25-30 minutes or until filling is bubbly and a toothpick inserted comes out clean. Serve warm. Yield: 6 servings.
-Starla Davis
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