Apple Berry Cobbler (Diabetic)

Ingredients:

1 cup fresh raspberries
1 cup fresh blueberries
2 cups chopped apples
2 tablespoons turbinado or brown sugar
1/2 teaspoon ground cinnamon
1 teaspoon lemon zest
2 teaspoons lemon juice
1 1/2 tablespoons cornstarch
For the topping
Egg white from 1 large egg
1/4 cup soy milk
1/4 teaspoon salt
1/2 teaspoon vanilla
1 1/2 tablespoons turbinado or brown sugar
3/4 cup whole-wheat pastry flour


Method:

Preheat the oven to 350 F. Lightly coat 6 individual oven-proof ramekins or souffle dishes with cooking spray. In a medium bowl, add the raspberries, blueberries, apples, sugar, cinnamon, lemon
zest and lemon juice. Stir to mix evenly. Add the cornstarch and stir until the cornstarch dissolves. Set aside. In a separate bowl add the egg white and whisk until lightly beaten. Add the soy milk, salt, vanilla, sugar and pastry flour. Stir to mix well. Divide the berry mixture evenly among the prepared dishes. Pour the topping over each. Arrange the ramekins on a large baking pan and place in oven. Bake until the berries are tender and the topping is golden brown, about 30 minutes. Serve warm.


Helpful Hints:

Dietitian's tip:
This fruit cobbler is a lighter, fresher version of the fat-laden, biscuit-topped dessert.
Serves 6
Nutritional Analysis
(per serving)
Calories
128
Cholesterol
0 mg
Protein
3 g
Sodium
115 mg
Carbohydrate
29 g
Fiber
4 g
Total fat
trace
Potassium
109 mg
Saturated fat
trace
Calcium
28 mg
Monounsaturated fat
trace



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