You can cut this recipe in half; however, leftovers can easily be reheated for future meals, and cold cobbler is wonderful for picnics and sack lunches.

3 cups blackberries (12 ounces)
1/2 teaspoon grated or finely chopped
orange zest
1/4 cup fructose, divided use
1 tablespoon water
1 tablespoon frozen orange juice
concentrate, undiluted
1 egg
3 tablespoons non-fat milk
1 tablespoon unsalted butter, melted
2 tablespoons non-fat sour cream
1/4 teaspoon vanilla extract
1/2 cup unbleached all-purpose flour
1/2 teaspoon baking powder
pinch salt

1. Preheat the oven to 350°F.

2. Mix the blackberries with the orange zest, 2 tablespoons of the fructose, water, and orange juice concentrate. Divide the berries among 6 ramekins, 1/2 cup each. Set aside.

3. Combine the egg, milk, butter, sour cream, vanilla, and the remaining 2 tablespoons of fructose in a bowl. Mix well and set aside.

4. In another bowl combine the flour, baking powder, and salt. Add the dry ingredients to the wet ingredients. Mix to combine just until all the ingredients are moistened. Do not overmix.

5. Spoon 11/2 tablespoons of batter on top of the berry mixture in each ramekin. Place the ramekins on a baking sheet and bake in the preheated oven for 15 to 20 minutes, or until the tops are lightly browned.

Makes 6 servings


Each 1/2-cup serving contains approximately:
Calories:140
Fat: 3 g
Cholesterol:42 mg
Sodium:140 mg
Carbohydrates:26 g
Protein:3 g

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