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Friday, September 6, 2013

BUMBLEBERRY COBBLER





BUMBLEBERRY COBBLER
Normally fruit cobbler would be off limits for us as it is typically a very carbohydrate-rich dessert, however, my biscuits make it possible again, plus it also helps using berries instead of carbier fruits. The biscuits are a sweet version, and, honestly, you will barely notice the cheese.  My hubby said it was the best cobbler he had ever eaten.  I served it with my Creme Fraiche. 

4 cups frozen mixed berries, (1 L)
  (unsweetened raspberries, blueberries
  and blackberries), OR any other frozen fruit
Liquid sweetener (sucralose or stevia) to equal 2/cup sugar (150 mL)
2 tbsp powdered erythritol (30 mL)

Preheat oven to 375°F (190°C).

In pot over medium heat bring mixed berries to a boil.  Stir in liquid sweetener and erythritol.  Place in large, shallow casserole dish or 9 x 13-inch (2 L) casserole dish.

Mozzarella Cheese Biscuits:  Omit all savory ingredients and add 2 tbsp (30 mL) powdered erythritol and liquid sweetener to equal 4 tsp (20 mL) sugar.  Prepare recipe as directed.  

Place 13 ice cream scoopfuls of batter over top of fruit.  Add any leftover batter to the existing mounds.

Bake in oven 25 to 28 minutes, or until biscuits are turning golden brown in spots.

Helpful Hint:  Someone suggested to process the cheese into the biscuit batter using the food processor.  This will make the cheese less noticeable.  

Yield:  11 servings
1 serving
245.1 calories
9.1 g protein
18.0 g fat
9.6 g net carbs


For other great Low-Carb, Gluten-Free recipes by the team & me:
Support your team, buy Low-Carbing Among Friends cookbooks at: 
http://amongfriends.us/Jen.php (Paypal/Amazon) - SALE priced!

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