Low / No Fat: Cherry-Raspberry Cobbler 1 tablespoon sugar 1/4 teaspoon ground cinnamon 1 cup all-purpose flour 1 tablespoon sugar 1 teaspoon baking powder 2 tablespoons butter 4 cups fresh or one 16-ounce package frozen pitted, tart red cherries 2 cups fresh or frozen raspberries 2/3 cup sugar 1/4 cup water 4 teaspoons cornstarch 1/4 cup frozen egg product, thawed or refrigerated egg product 3 tablespoons fat-free milk Mix the 1 tablespoon sugar and the cinnamon. For topping, in a mixing bowl, combine flour, 1 tablespoon sugar and baking powder. Cut in butter to resemble coarse crumbs. Make well in center.For filling, combine cherries, raspberries, the 2/3 cup sugar,water and cornstarch. Let stand 10 mins (20 mins for frozen fruit). Cook and stir until bubbly.Transfer to 8x8x2-inch baking dish.Combine egg product and milk. Add to flour mixture stir until dough clings. Spoon in 6 mounds over filling.Sprinkle with cinnamon-sugar mixture.Bake, uncovered, in a 400 degree F oven for 20 to 25 mins or until a toothpick inserted into topping comes out clean. Serve warm. Makes 6 servings. Nutrition facts per serving: cals: 217 total fat: 6g sat fat: 3g chol: 11mg sod: 119mg carb: 39g
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