Gingered Pear, Cranberry and Blueberry Cobbler
1/4 cup sugar
1 teaspoon baking powder
3 tablespoons butter
2 large egg whites, lightly beaten
1/4 cup skim milk
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
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.
Serving Size (1/6 of recipe), Calories 430 (Calories from Fat 60), Total Fat 7g (Saturated Fat 4g, Trans Fat g), Cholesterol 15mg, Sodium 210mg, Total Carbohydrate 89g (Dietary Fiber 6g, Sugars 46g), Protein 8g, Potassium 8mg, thiamine mg, Riboflavin mg, niacin mg, Folate mg, Vitamin B6 mg, Vitamin B12 mcg, Vitamin A mg, Vitamin C mg, Vitamin D mg, Calcium mg, Iron mg.
*Percent Daily Values are based on a 2,000 calorie diet.
* Ensure all recipe ingredients are gluten free by referencing the ingredient labels, as products may vary. If uncertain, contact the ingredient manufacturer.