Okay, okay, so I know I haven't posted any recipes in a month. January was a bit hectic and I could never find time to just sit and write down my recipes. But that doesn't mean I haven't been cooking! Though some things I forgot the recipes for, or didn't take pictures. But I do have a few things up my sleeve to share with you!
The first is a recipe I made this past Shabbat, when I was asked to bring a dessert. I ended up pushing this off till Friday, at which point I decided I was in no mood to leave the house to buy ingredients. So, the name of the game was to find a recipe for something I could make with only what I already had in stock.
Now, it just so happens that I was at Fairway the week before and they had this amazing special - $5 for a 24 oz. package of blueberries!!! I bought two, thinking I would freeze one, but they didn't even last long enough to get into the freezer. I had one of them left in the fridge, and being a blueberry fanatic, I decided I had to make use of them.
After some research, I found a recipe for blueberry cobbler that was simple. I decided to spice it up a bit myself. The result was a very moist dessert which was very low-fat and highly tasty.
Low-Fat Blueberry Cobbler
1 1/3 cups flour
1 cup sugar
3 tsp. baking powder
1 cup soy milk
4 cups blueberries (fresh or frozen & defrosted, drained)
1 tsp. salt
2 tsp. lemon juice
1 tbsp. maple syrup
1. Combine flour, baking powder, salt, sugar together in one bowl. Combine milk, lemon juice, syrup together in another bowl.
2. Pour wet ingredients into dry ingredients. Mix thoroughly till the batter is smooth with no lumps (a spatula is fine, no hand mixer required).
3. Pour batter into a greased baking dish (I used a 9x13). Note, batter will be shallow, but it will rise to about double or triple the volume. Scatter blueberries evenly over the batter.
4. Bake in a preheated oven at 350 degrees for 45 minutes or until the top is golden brown & delicious, and the batter is set (toothpick/fork/knife/spaghetti comes out clean).
Serves around 12, depending how you cut it.