Blueberry Cobbler


Filling:
6 cups fresh blueberries
1/3 cup sugar
2 tablespoons cornstarch
1 teaspoon lemon rind

Topping:
1 1/3 cups whole wheat flour
2 tablespoons sugar
¾ teaspoon baking powder
¼ teaspoon salt
¼ teaspoon baking soda
5 tablespoons chilled trans-fat free margarine, cut into small pieces
1 cup fat free sour cream
3 tablespoons fat free milk
1 teaspoon sugar
Preheat oven to 350 degrees.
To prepare filling, combine first 4 ingredients in an 11 x 7-inch baking dish.

Combine flour and the next 5 ingredients in a large bowl, stirring with a whisk. Cut in margarine with a pastry blender until mixture resembles coarse meal. Stir in sour cream to form a soft dough.
Drop dough by spoonful into blueberry filling to form 8 dumplings.
Brush dumplings with milk: sprinkle with sugar. Bake for 50 minutes or until filling is bubbly and dumplings are lightly browned.

Makes: 8 servings
Calories:288, Fat:8g, Saturated Fat:2g, Cholesterol:10mg,
Sodium:265mg, Protein:4.7g, Fiber:3.5g.