Wednesday, June 2, 2010

Blueberry Buckle

This is actually a Weight Watchers recipe...but you would never ever guess that it was lite in a ZILLION years...
From Weight Watchers Best-Ever Desserts

  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon ground cardamom
  • 1/4 teaspoon salt
  • 1/2 cup low-fat buttermilk
  • 1/2 cup sugar
  • 1 large egg
  • 2 tablespoons canola oil
  • 2 tablespoons unsalted butter, melted
  • 2 cups blueberries (about 1 pint)
  • 3 tablespoons all-purpose flour
  • 2 tablespoons sugar
  • 1 tablespoon canola oil
  • 1/2 teaspoon cinnamon
  1. Preheat oven to 375 degrees.  Spray a 1 1/2-quart baking dish with nonstick spray.
  2. To make the filling, whisk together the flour, baking powder, cardamom, and salt in a large bowl.  Whisk together the buttermilk, sugar, egg, oil and butter in a small bowl until blended.  Add the buttermilk mixture to the flour mixture, stirring just until moistened.  With a rubber spatula, gently fold in the blueberries.  Spoon into the baking dish.
  3. To make the topping, stir together ingredients in a small bowl; sprinkle evenly over the filing.  Bake until browned and bubbly, about 45 minutes.  Let cook on a rack about 20 minutes.  Serve warm or at room temperature.
Per Serving (1/8 of buckle): 236 Calories, 9g Fat, 3g Sat Fat, 0g Trans Fat, 35mg Chol, 160mg Sod, 36g Carbs, 2g Fiber, 4g Prot, 63mg Calc.  Points value: 5

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