My recipe today is from Taste of Home’s website.
Slow Cooker Berry Cobbler
From Light & Tasty
Karen Jarocki of Yuma, Arizona adapted her 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,” she says.
* 1-1/4 cups all-purpose flour, divided
* 2 tablespoons plus 1 cup sugar, divided
* 1 teaspoon baking powder
* 1/4 teaspoon ground cinnamon
* 1 egg, lightly beaten
* 1/4 cup fat-free milk
* 2 tablespoons canola oil
* 1/8 teaspoon salt
* 2 cups unsweetened raspberries
* 2 cups unsweetened blueberries
* 2 cups reduced-fat frozen vanilla yogurt, optional
In a bowl, combine 1 cup flour, 2 tablespoons sugar, baking powder and cinnamon. In another bowl, combine the egg, milk and oil; stir into dry ingredients just until moistened (batter will be thick). Spread batter evenly onto the bottom of a 5-qt. slow cooker coated with nonstick cooking spray.
In a bowl, combine salt and remaining flour and sugar; add berries and toss to coat. Spread over batter. Cover and cook on high for 2 to 2-1/2 hours or until a toothpick inserted into cobbler comes out without crumbs. Top each serving with 1/4 cup frozen yogurt if desired. Yield: 8 servings.
Nutritional Analysis: One serving (calculated without frozen yogurt) equals 250 calories, 4 g fat (trace saturated fat), 27 mg cholesterol, 142 mg sodium, 51 g carbohydrate, 4 g fiber, 3 g protein.