Blueberry Dumplings
Yield
1 servingsPrep
15 minCook
30 minReady
45 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
all-purpose flour
|
|
| 1 | each |
eggs
|
|
| 1 | teaspoon |
salt
|
|
| 2 | teaspoons |
baking powder
|
|
| ¾ | cup |
milk
enough for soft dough |
|
| 2 ½ | cups |
blueberries
|
|
| 1 | x |
water
enough to cover berries |
*
|
| 1 | x |
sugar
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
all-purpose flour
|
|
| 1 | each |
eggs
|
|
| 5 | ml |
salt
|
|
| 1E+1 | ml |
baking powder
|
|
| 177 | ml |
milk
enough for soft dough |
|
| 591 | ml |
blueberries
|
|
| 1 | x |
water
enough to cover berries |
*
|
| 1 | x |
sugar
to taste |
*
|
Directions
Mix the first 5 ingredients together.
Set aside.
In a sauce pan, place the remaining 3 ingredients and boil.
Simmer for 20 minutes and drop in dumplings by the tablespoonfuls.
