Gingered Pear, Cranberry and Blueberry Cobbler

Prep Time: 30 min
Cook Time: 35 min
Ready Time: 80 min
Yield: 6 servings

Ingredients

TOPPING

Crisco® Original No-Stick Cooking Spray
1 cup Pillsbury BEST® All Purpose Flour
1/4 cup sugar
1 teaspoon baking powder
3 tablespoons butter
2 large egg whites, lightly beaten
1/4 cup skim milk

FRUIT MIXTURE

4 cups sliced peeled fresh pears
2 cups fresh or frozen blueberries
1 cup fresh or frozen cranberries
1/2 cup sugar
2 tablespoons cornstarch
1 teaspoon ground ginger
3 cups nonfat vanilla ice cream

Preparation Directions

HEAT oven to 400°F. Coat 8x8-inch (2-quart) baking dish with no-stick cooking spray.
COMBINE flour, 1/4 cup sugar and baking powder in medium bowll. Cut in butter with pastry blender or fork until crumbly. Add egg whites and milk. Stir until well blended.
MIX together pears, blueberries, cranberries, 1/2 cup sugar, cornstarch and ginger in large bowl. Spoon into prepared baking dish. Spoon topping evenly over fruit mixture.
BAKE 45 to 50 minutes or until topping is golden brown. Serve warm with ice cream.

Nutritional Information Per Serving

Serving Size (1/6 of recipe), Calories 430 (Calories from Fat 60), Total Fat 7g (Saturated Fat 3.5g, Trans Fat 0g), Cholesterol 15mg, Sodium 210mg, Total Carbohydrate 89g (Dietary Fiber 6g, Sugars 46g), Protein 8g; Percent Daily Value*: Vitamin A 15%, Vitamin C 20%, Calcium 20%, Iron 8%.

*Percent Daily Values are based on a 2,000 calorie diet.