Splenda Mixed Berry Cobbler Recipes

BLACKBERRY COBBLER

Blackberry Cobbler image

While berry cobbler is often thought of as a summer-only dessert, frozen berries can also be used so this is easy to pull off anytime of the year. Eliminating sugar makes this antioxidant-packed dessert practically guilt-free.

Provided by Splenda

Time 1h5m

Number Of Ingredients 12

Ingredients

4 cups fresh blackberries
½ teaspoon ground ginger
½ cup Splenda® Stevia Sweetener Jar plus 1 tablespoon, divided
¼ cup water
Juice of ½ lime
1 ⅓ cups all-purpose flour
2½ teaspoons baking powder
Pinch of salt
¼ cup canola oil
¼ cup plain nonfat Greek yogurt
1 teaspoon vanilla extract
1¼ cups fat free skim milk

Steps:

Preheat oven to 350°F. Spray a 9" x 13" baking pan with cooking spray.
In a bowl, gently toss berries with ginger, 4 tablespoons of Splenda Stevia Sweetener, , water, and lime juice. Let berries sit for at least 15 minutes for juices to accumulate.
In another bowl, 5 tablespoons of sweetener, flour, baking powder, and salt.
In a large bowl combine canola oil, yogurt, vanilla extract, and milk. Add the dry ingredients; stir just until batter comes together (do not overmix).
Pour batter into the baking pan, using a spatula to spread batter as best you can (it's OK if it doesn't completely fill the pan). Top with the berries and juice.
Bake until a toothpick inserted in the center of the cobbler comes out clean, about 50 minutes. Serve warm.

Nutrition Facts : Calories 150 calories

BERRY COBBLER

Berry Cobbler image

Great dessert, and you can substitute blueberries, blackberries or cranberries. I use egg substitute.

Provided by ALETE

Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes

Time 50m

Yield 8

Number Of Ingredients 9

Ingredients

2 cups all-purpose flour
1 cup white sugar
2 ½ teaspoons baking powder
½ teaspoon salt
3 tablespoons butter, melted
.66 cup milk
1 teaspoon vanilla extract
1 egg, beaten
2 cups raspberries

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9 inch baking dish.
In a large bowl combine flour, sugar, baking powder and salt. Stir in butter, milk, vanilla and egg until smooth. Fold in raspberries. Pour into prepared pan.
Bake in preheated oven 35 to 40 minutes, until top is firm.

Nutrition Facts : Calories 284.9 calories, Carbohydrate 53.8 g, Cholesterol 36.3 mg, Fat 5.8 g, Fiber 2.9 g, Protein 5 g, SaturatedFat 3.2 g, Sodium 306.1 mg, Sugar 27.6 g

EASY FRUIT COBBLER WITH SPLENDA

Easy Fruit Cobbler With Splenda image

This is a variation of recipe #73927 but made with splenda. I've made this with blackberries, strawberries and blueberries and it came out great.

Provided by gaylasikes

Categories Dessert

Time 45m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

1/2 cup Splenda granular
1/2 cup flour
1/2 cup skim milk
1 teaspoon baking powder
1/4 teaspoon salt
2 cups fruit

Steps:

Combine all of the ingredients except the fruit in a bowl.
Pour it into an 8x8 pan coated with cooking spray.
Add the fruit right on top.
The crust will come up over the fruit and cover it.
Bake in a 350 degree oven for 40 minutes.

Nutrition Facts : Calories 70.1, Fat 0.2, SaturatedFat 0.1, Cholesterol 0.6, Sodium 254.6, Carbohydrate 13.9, Fiber 0.4, Protein 2.8

SPLENDA MIXED BERRY COBBLER

Splenda Mixed Berry Cobbler image

Make and share this Splenda Mixed Berry Cobbler recipe from Food.com.

Provided by Jimmy T

Categories Dessert

Time 1h5m

Yield 6-8 serving(s)

Number Of Ingredients 15

Ingredients

2 cups all-purpose flour
1/2 cup Splenda sugar substitute
1/4 cup powdered milk
1 tablespoon baking powder
3/4 teaspoon salt
1/3 cup vegetable shortening
6 tablespoons unsalted butter
1 1/2 cups blueberries
1 1/2 cups blackberries
1 cup raspberries
1 cup Splenda sugar substitute
1 tablespoon cornstarch
2 tablespoons lemon juice
1 teaspoon lemon, zest of
3/4 cup water

Steps:

Combine all crust ingredients except shortening in a bowl; cut in shortening until mixture resembles coarse cornmeal.
Place in an airtight container, store in a cool dry place while preparing other fruit mixture.
In a bowl, toss the fruit with Splenda, cornstarch, lemon juice and zest; let sit for 20 to 30 minutes.
Preheat oven to 375 degrees.
Place butter in a cast iron Dutch oven (5 to 6 quarts), or a large cast iron skillet (what I use); place on stove to melt butter; remove from heat.
In a bowl, combine the Crust mixture with the water and mix until just combined; pat out dough until formed into a large round patty big enough to fit into bottom of skillet with a small amount up the sides.
Spoon the fruit mixture over the dough.
Place in oven and bake 30 to 40 minutes until dough is golden brown and risen, and the fruit is bubbly.
Remove from oven and let cool for 15 minutes.

Nutrition Facts : Calories 435, Fat 25.2, SaturatedFat 11.6, Cholesterol 35.7, Sodium 496.1, Carbohydrate 47.3, Fiber 5.3, Sugar 8.6, Protein 6.9

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