Fresh Berry Cobbler
41
41
Ingredients
| ½ | pint |
strawberries
hulled, halved |
* |
| ½ | pint |
blueberries
|
* |
| ½ | pint |
blackberries
|
* |
| ½ | pint |
raspberries
|
* |
| ⅓ | cup |
sugar
granulated |
|
| 2 | tablespoons |
tapioca, quick-cooking
|
|
| 1 | teaspoon |
lime juice
|
|
| 2 | teaspoons |
butter
melted |
|
| 2 | teaspoons |
brown sugar
packed |
|
| Drop biscuit swirl | |||
| 1 | cup |
biscuit baking mix (bisquick)
reduced-fat |
* |
| ¼ | cup |
milk, skim
|
|
| 1 | tablespoon |
fruit jam
4-fruit all-natural conserve |
* |
Directions
Toss together strawberries, blueberries, blackberries, raspberries, sugar, tapioca and lime juice in large bowl.
Let stand 15 minutes.
Divide into 4 individual 1-cup ramekins.
Place on baking sheet.
Bake at 350'F. 15 minutes.
Spoon Drop Biscuit Swirl batter on top of each ramekin, dividing evenly.
Brush each biscuit with butter and sprinkle each with brown sugar.
Continue to bake 10 to 15 minutes or until biscuits are baked through.
Let cool to warm. Serve with non-fat milk, if desired.
Makes 4 servings.
Drop Biscuit Swirl: Combine baking mix and milk and stir until almost blended.
Swirl in fruit conserve. Makes enough for 4 biscuits.