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    Blueberry Bake

    Source of Recipe

    American Diabetes Association

    List of Ingredients

    2 Tbs. honey
    1 Tbs. sugar
    1 Tbs. cornstarch, or arrowroot powder
    1 tsp. ground cinnamon
    1 cup water
    2 Tbs. lemon juice
    3 cups fresh blueberries or blackberries
    1 cup whole wheat pastry flour
    1 tsp. baking powder
    1 Tbs. sugar
    1/2 tsp. baking soda
    1/2 cup lowfat buttermilk


    Preheat oven to 400F. In a large saucepan over medium heat, combine the honey, sugar, cornstarch or arrowroot powder, cinnamon, water, and lemon juice. Mix until smooth. Add the berries and cook over medium heat for about 10 minutes until thickened. Combine the pastry flour, baking powder, sugar and baking soda in a medium bowl. Add in the milk and stir until ingredients are combined. Pour the filling into a nonstick casserole dish. By tablespoons, drop the biscuit dough on top of the hot fruit. Bake in the oven for about 20 minutes until biscuits are slightly browned.
    This recipe serves 6 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 6 only.
    Per serving: calories 162, fat 0.9g, 4% calories from fat, cholesterol 1mg, protein 4.0g, carbohydrates 38.1g, fiber 4.7g, sugar 19.6g, sodium 134mg, diet points 2.9.




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