An old fashioned New England dessert of stewed fruit topped with biscuit dough.

Blueberry Grunt

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

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.
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.
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.

Nutrition Information Per Serving: 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®.