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Blueberry Grunt

No recipe image available.An old fashioned New England dessert of stewed fruit topped with biscuit dough.

Recipe Ingredients:

1 1/2 tablespoons cornstarch
2 1/2 teaspoons Equal® for Recipes or 3/4 cup Equal® Spoonful™ or 8 packets Equal® sweetener
5 1/2 teaspoons Equal® for Recipes or 1/3 cup Equal® Spoonful™ or 18 packets Equal® sweetener
1/2 teaspoon ground cinnamon
1/2 cup water
1/8 teaspoon ground nutmeg
1 teaspoon lemon juice
1/2 teaspoon salt
1 teaspoon grated orange rind
3 tablespoons cold margarine, cut into pieces
4 cups fresh or frozen blueberries
1/2 cup skim milk
1 cup all-purpose flour
1/2 teaspoon grated orange rind
1 1/2 teaspoons baking powder

Cooking Directions:

  1. Mix cornstarch, 5 1/2 teaspoons Equal® for Recipes or 18 packets Equal® sweetener or 3/4 cup Equal® Spoonful™ , water, lemon juice, and 1 teaspoon grated orange rind in 8-inch skillet. Add blueberries and heat to boiling. Boil, stirring constantly, until mixture is thickened, 1 minute. Reduce heat and simmer, uncovered, 5 minutes.
  2. Combine flour, baking powder, 2 1/2 teaspoons Equal® for Recipes or 8 packets Equal® sweetener or 1/3 cup Equal® Spoonful™ , spices, and salt in medium bowl; cut in margarine with pastry blender until mixture resembles coarse crumbs. Stir in milk, forming soft dough; stir in 1/2 teaspoon orange rind.
  3. Spoon dough in 6 mounds on simmering blueberry mixture. Cook, covered, on low heat until dumplings are done, 12 to 14 minutes. Serve warm.

Makes 6 servings.

Tip: Blueberry Grunt is delicious served with fat-free, no-sugar-added ice cream or frozen yogurt, or with dollops of light whipped topping.

Nutritional Information Per Serving (1/6 of recipe): 215 cal., 4 g pro., 37 g carbo., 6 g fat, 0 mg chol., 384 mg sodium.

Food Exchanges: 1 fruit, 1 1/2 bread, 1 fat.

Recipe provided courtesy of Merisant Corporation ® and the NutraSweet Company, makers of Equal®.

Information on the artificial sweetener Aspartame.