Home > Special Diets > Diabetes Recipes > Dessert > Raspberry-Blueberry Cobbler
Raspberry-Blueberry Cobbler
A delicious variation is to substitute sliced nectarines or peaches for the raspberries. Mix and match 3 cups of your favorite berries, fresh or frozen.
Ingredients
2 cups (300 g) fresh or frozen raspberries
1 cup (145 g) fresh or frozen blueberries
½ cup (100 g) sugar
2 tablespoons quick-cooking tapioca
2 tablespoons orange juice
½ cup (40 g) quick-cooking rolled oats
½ cup (70 g) all-purpose flour
1 tablespoon sugar
¼ cup (60 ml) canola oil
1 teaspoon orange extract
Details
Serves: 6
Method
Preheat oven to 350°F (175°C). Spray an 8-inch (20-cm) square baking dish with vegetable cooking spray. If using fresh berries, rinse and thoroughly drain; frozen berries may be put directly into baking dish. Combine sugar and tapioca and sprinkle over berries. Stir to distribute evenly. Drizzle orange juice over top. In a bowl, combine oats, flour and sugar; stir in oil and orange extract. Sprinkle mixture over berries and bake in preheated oven about 35 minutes or until top is golden brown. Serve warm.
Each serving contains:- Cal.266, Cal. from Fat 89, Protein 3g, Carb.43g, Total Fiber 4g, Total Fat 10g, Sat. Fat 1g, Chol.0mg, Sodium 2mg
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