Strawberry Rhubarb Cobbler

By SPLENDA®

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This recipe makes 8 servings

Nutritional Info
Per serving: about	-
cal	166166 cal
pro	5 g5g pro
total fat	4 g4g total fat
carb	28 g28g carb

Preparation time: 45 minutes

Canadian Living Test Kitchen food experts create every recipe to inspire home cooks and share how fun and satisfying cooking is.

Ingredients

16 oz unsweetened frozen strawberries , thawed for 15 minutes16 16oz ozunsweetened frozen strawberries, thawed for 15 minutes
14 oz frozen rhubarb , or fresh, cut into 1-inch (2.5 cm) pieces, thawed for 15 minutes if frozen14 14oz ozfrozen rhubarb, or fresh, cut into 1-inch (2.5 cm) pieces, thawed for 15 minutes if frozen
2 tbsp Splenda® No Calorie Sweetener, Granular 2 2tbsp tbspSplenda® No calorie Sweetener, Granular
1 tbsp cornstarch 1 1tbsp tbspcornstarch
1-1/3 cup all-purpose flour 1-1/3 1-1/3cup cupall-purpose flour
1 tbsp Splenda® No Calorie Sweetener, Granular 1 1tbsp tbspSplenda® No calorie Sweetener, Granular
3/4 tsp baking powder 3/4 3/4tsp tspbaking powder
1/2 tsp baking soda 1/2 1/2tsp tspbaking soda
4 tbsp reduced-calorie margarine , cut into small pieces4 4tbsp tbspreduced-calorie margarine, cut into small pieces
1/2 cup fat-free sour cream 1/2 1/2cup cupfat-free sour cream
1/4 cup fat-free milk 1/4 1/4cup cupfat-free milk
1 large egg , lightly beaten1 1large egglarge eggs, lightly beaten

Preparation

Preheat oven to 375ºF (190ºC). Coat an 8” (20 cm) square baking pan with cooking spray.

In a large bowl, combine strawberries, rhubarb, 2 tablespoons (30 mL) of SPLENDA® Granulated and cornstarch. Mix well and spoon mixture into bottom of prepared pan.

To prepare dough, in a large bowl or food processor, combine flour, 1 tablespoon (15 mL) of SPLENDA® Granulated, baking powder and baking soda. Add margarine and mix with your fingers or process in the food processor until mixture resembles coarse bread crumbs.

Add sour cream and milk and mix until dough comes together.

Transfer dough to a lightly floured surface and knead 5 times, until blended.

Divide dough into 16 equal pieces and roll each piece into a small ball. Place balls on top of strawberry-rhubarb mixture and gently press down to flatten. Brush the surface of dough with egg.

Bake until filling is bubbly and top is golden brown, 45 minutes. Cool 15 minutes before serving. Yields about 1/2 cup (125 mL) fruit mixture and 2 biscuits per serving.

Additional information : Tip: Substitute your favourite fruit for a tasty twist.

Source : SPLENDA®