Slow-Cooker Berry Cobbler

August 23, 2013 Leave a Comment
Slow-Cooker Berry Cobbler

Slow-Cooker Berry Cobbler

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

I adapted my mom’s yummy cobbler recipe for slow cooking.  With the hot summers here in Arizona, we can still enjoy this comforting dessert, and I don’t have to turn on the oven.

               Karen Jarocki                                                              Yuma, Arizona

 

Slow-Cooker Berry Cobbler Recipe

Slow-Cooker Berry Cobbler

1 ¼ cups flour, divided

2 Tbsp. plus 1 cup sugar, divided

1 tsp. baking powder

¼ tsp. cinnamon

1 egg, lightly beaten

¼ cup fat-free milk

2 Tbsp. canola oil

1/8 tsp. salt

2 cups fresh or frozen raspberries, thawed

2 cups fresh or frozen blueberries, thawed

Low-fat vanilla frozen yogurt, optional

 

In a large bowl, combine 1 cup flour, 2 tablespoons sugar, baking powder and cinnamon.  Combine the egg, milk and oil; stir into dry ingredients just until moistened (batter will be thick).  Spread batter evenly into a 5 qt. slow cooker coated with cooking spray.

In a large bowl, combine the salt and remaining flour and sugar; add berries and toss to coat.  Spread over batter.

Cover and cook on high for 2 to 2 ½ hours or until inserted into cobbler comes out clean.  Serve with frozen yogurt if desired.                 8 servings

 

(Recipe for Slow-Cooker Berry Cobbler was in tasteofhome.com)

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Pineapple Sunrise Smoothies

June 3, 2013 Leave a Comment
Pineapple Sunrise Smoothies

Pineapple Sunrise Smoothies

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at www.tasteofhome.com

 

“This great-tasting beverage is an easy way to get kids to eat their fruit”.

                Diana Mueller                                                                   Las Vegas, Nevada

               

Pineapple Sunrise Smoothies Recipe

Pineapple Sunrise Smoothies

1 can (14 oz.) unsweetened pineapple tidbits

1 small ripe banana, sliced

¾ cup fresh or frozen raspberries

2 Tbsp. sugar

2 ice cubes

 

Drain pineapple, reserving juice and 1 cup pineapple (refrigerate remaining pineapple for another use).

In a blender, combine the pineapple juice, pineapple, banana, raspberries, sugar and ice; cover and process until smooth.  Stir if necessary.  Pour into chilled glasses; serve immediately.        2 servings

 

(Recipe for Pineapple Sunrise Smoothies was in tasteofhome.com)

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Raspberry Almond Coffee Cake

April 24, 2013 Leave a Comment
Raspberry Almond Coffee Cake

Raspberry Almond Coffee Cake

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at www.tasteofhome.com

 

Raspberry Almond Coffee Cake Recipe

Raspberry Almond Coffee Cake

1 cup fresh raspberries

3 Tbsp. brown sugar

1 cup flour

1/3 cup sugar

½ tsp. baking powder

¼ tsp. baking soda

1/8 tsp. salt

1 egg

½ cup sour cream

3 Tbsp. butter, melted

1 tsp. vanilla

¼ cup sliced almonds

Icing:   ¼ cup confectioners’ sugar

1 ½ tsp. 2% milk

¼ tsp. vanilla

In a large bowl, combine the flour, sugar, baking powder & soda and salt.  In a small bowl, whisk the eggs, sour cream, butter and vanilla.  Stir into dry ingredients just until moistened.  Spoon half of the batter into a greased and floured 8” round baking pan.  Top with raspberry mixture.  Spoon remaining batter over the raspberries; sprinkle with almonds.

Bake at 350 F. for 25-30 minutes or until a toothpick inserted near the center comes out clean.  Cool for 10 minutes before removing from pan to wire rack.   In a small bowl, combine the icing ingredients; drizzle over coffee cake.  Serve warm.             8 servings

 

(Recipe for Raspberry Almond Coffee Cake was in tasteofhome magazine, Recipes From Families Just Like Yours, April/May 2013)

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Berry Pudding Cake Recipe

June 24, 2012 Leave a Comment

Berry Pudding Cake

Like many of us, who are diabetic, I have this Berry Pudding Cake recipe for you.  I haven’t tried this recipe, so if you make this recipe, please let me know how it was.  I got this recipe from the magazine Diabetic Living and thought it would be a good summer treat.

Berry Pudding Cake Recipe

Berry Pudding Cake

Nonstick cooking spray

2 eggs

¼ cup sugar

1 tsp. vanilla

Dash salt

1 cup fat-free milk

½ cup flour

½ tsp. baking powder

3 cups assorted fresh berries (such as raspberries, blueberries and sliced strawberries)

Preheat oven to 400F.  Lightly coat six 6-ounce individual quiche dishes with nonstick cooking spray.  Arrange in a 15x10x1 inch baking pan; set aside.  In a medium bowl, combine eggs, sugar, vanilla, and salt; whisk until light and frothy.  Whisk In milk until combined.  Add flour and baking powder; whisk until smooth.

Divide berries among prepared quiche dishes.  Pour batter over berries.  (Batter will not cover berries completely.)  Bake about 20 minutes or until puffed and golden brown.  Serve warm.  If desired, sift powdered sugar over each serving     Makes 6

Nutrition facts per serving:  calories: 141, protein(gm): 5, carbs(gm): 26, fat total(gm): 2, cholesterol(mg): 71, saturated fat(gm): 1, dietary fiber, total(gm): 3, sodium(mg): 86

Diabetic exchanges: fruit: 1, other carb: 2

 

(Recipe for Berry Pudding Cake is from the magazine Diabetic Living)

Hope you enjoyed the Berry Pudding Cake recipe, if so, click “Like”.  I look forward to hearing from you, so let me know how you liked it!!

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