Skinny Blueberry Cobbler
1 1/2 cup fresh blueberry (frozen, thawed ok too)
2 tbsp sugar
1 tsp crystallized ginger minced
1 tsp lemon zest grated
1 tsp lemon juice
1/4 tsp cinnamon
1/2 cup reduced-fat baking mix
3 tbsp skim milk
1/2 tsp sugar
1. Preheat oven to 450 degrees F (230 degrees C). Spray two 6 oz ramekins with non-stick cooking spray.
2. In a bowl, combine blueberries, 2 tablespoons sugar, ginger, lemon zest, lemon juice, and cinnamon. Evenly divide between the ramekins.
3. In a separate small bowl, mix baking mix with with milk in small bowl. Spoon half of the batter into each ramekin on top of the blueberry mixture. Sprinkle with 1/2 teaspoon sugar.
4. Place ramekins on a cookie sheet and bake for 20 minutes or until the topping is golden brown and filling is bubbly.
Per Serving: Calories: 127, Total Fat: 0g, Sat Fat: 0g, Sodium: 14mg, Carbs: 32g, Fiber: 3g, Sugar: 25g, Protein: 2g, Weight Watchers SmartPoints: 7
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