Biscuits and Berries

Cobblers don’t have to have rich, buttery toppings. By using reduced-fat buttermilk baking mix and nonfat milk, you can make a simple yet indulgent springtime cobbler with a combination of fresh berries.

We’ve brushed the tops of the biscuits with a little melted butter to improve the flavor, but if you’re really cutting fat, you can omit this step.

This cobbler is best served warm, with a little nonfat milk drizzled over the biscuit.

FRESH BERRY COBBLER

1/2 pint strawberries, hulled and halved

1/2 pint blueberries

1/2 pint blackberries

1/2 pint raspberries

1/3 cup granulated sugar

2 tablespoons quick-cooking tapioca

1 teaspoon lime juice

Drop Biscuit Swirl

2 teaspoons butter, melted

2 teaspoons brown sugar, packed

Toss together strawberries, blueberries, blackberries, raspberries, sugar, tapioca and lime juice in large bowl. Let stand 15 minutes. Divide into 4 individual 1-cup ramekins. Place on baking sheet. Bake at at 350 degrees 15 minutes.

Spoon Drop Biscuit Swirl batter on top of each ramekin, dividing evenly. Brush each biscuit with butter and sprinkle each with brown sugar. Continue to bake 10 to 15 minutes or until biscuits are baked through. Let cool to warm. Serve with nonfat milk, if desired. Makes 4 servings.

Each serving contains about:

306 calories; 366 mg sodium; 6 mg cholesterol; 5 grams fat; 65 grams carbohydrates; 5 grams protein; 3.56 grams fiber.

Drop Biscuit Swirl

1 cup reduced-fat baking mix

1/3 cup nonfat milk

1 tablespoon 4-fruit all-natural conserve

Combine baking mix and milk and stir until almost blended. Swirl in fruit conserve. Makes enough for 4 biscuits.