Strawberry Rhubarb Cobbler
- Nonstick cooking spray
- 4 cups rhubarb, chopped
- 2 cups strawberries, thickly sliced
- ¼ teaspoon lemon zest
- ⅓ cup sugar
- ¼ cup Splenda granular
- 2 tablespoons cornstarch
- 2 tablespoons water
- ¾ cup whole-wheat pastry flour
- 1 tablespoon sugar
- ¼ teaspoon ginger
- 1½ teaspoons baking powder
- ½ teaspoon salt
- 2½ tablespoons canola oil
- 2 tablespoons milk
- 2 tablespoons egg whites
Preheat oven to 375°F. Spray 8″ × 8″ baking dish with nonstick cooking spray.
In mixing bowl, combine rhubarb, strawberries, lemon zest, sugar, and Splenda.
Dissolve cornstarch in water. Pour over fruit; stir to coat. Place in prepared baking dish; set aside.
In small bowl, sift together flour, sugar, ginger, baking powder, and salt. Add oil, milk, and egg whites; stir quickly until just mixed.
Drop dough by spoonfuls over fruit. If desired, loosely spread dough over fruit.
Bake for 25–30 minutes, until dough is golden brown.
SERVES 9; SERVING SIZE: ½ CUP
PER SERVING: Calories: 138 | Protein: 3g | Carbohydrates: 27g | Fat: 3g | Saturated Fat: 0g | Cholesterol: 7mg Sodium: 223mg | Fiber: 3g | PCF Ratio: 7-76-17 | Exchange Approx.: ½ Starch, ½ Fruit, ½ Fat