Tuesday, January 18, 2011

Rocco Dispirito's Peach and Blueberry Cobbler with Ginger and Cinnamon

I love when Dr. Oz posts recipes from other chefs. Here's a recipe for Peach and Blueberry Cobbler from Rocco Dispirito.



ROCCO DISPIRITO'S PEACH AND BLUEBERRY COBBLER WITH GINGER AND CINNAMON


This is a gorgeous dessert and naturally low in calories, as long as you don’t add a ton of sugar and don’t serve it with whipped cream. It just doesn’t need it. In the heat of the oven, as they steam under the topping, the peaches and blueberries meld into a magical, flavorful filling that needs little help from sugar or fat. The spices are really all the fruit requires.


ADDED TO RECIPES ON THU 12/16/2010

Ingredients

Serves 8


Nonstick cooking spray

4 ripe peaches, peeled, pitted and sliced

1 cup fresh blueberries

¼ cup plus 2 tablespoons granulated Splenda

¾ cup plus 1 tablespoon

Bisquick Heart Smart baking mix

1 tsp ground ginger

¼ tsp ground cinnamon

¹⁄³ cup skim milk

2 tbsp turbinado sugar, such as Sugar in the Raw

Directions

Preheat the oven to 425˚F. Spray a 7×11-inch glass baking dish with cooking spray, and set it aside.

In a medium bowl, mix together the peaches, blueberries, the ¼ cup Splenda, and the 1 tablespoon baking mix. Pour the fruit mixture into the prepared baking dish.

In a medium bowl, combine the remaining 2 tablespoons Splenda, the remaining ¾ cup Bisquick, and the ginger, cinnamon and milk. Stir until the mixture forms a soft dough. Drop spoonfuls of the dough evenly over the fruit mixture. Sprinkle the sugar over the dough.

Bake the cobbler until the fruit is tender and the biscuit topping is golden brown, about 30 minutes. Let it rest for 5 minutes before serving.


Nutrition Facts

Fat: 1 g

Calories: 96

Protein: 2 g

Carbohydrates: 22 g

Cholesterol: 0 mg
Fiber: 2 g

Sodium: 158 mg

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