SUGAR-FREE TRIPLE-BERRY COBBLER
Filling
1 cup strawberries, hulled and sliced
1 cup blueberries
1 cup raspberries
1/2 cup granulated sugar substitute
1 tablespoon cornstarch
1 tablespoon lemon juice
1 teaspoon vanilla extract
Topping
1 cup all-purpose flour
1/2 cup granulated sugar substitute
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup whole milk
1/4 cup unsalted butter, melted
1 teaspoon vanilla extract
1. Preheat the oven to 350°F (175°C).
2. Prepare the berry filling:
In a mixing bowl, combine the strawberries, blueberries, and raspberries.
Add sugar substitute, cornstarch, lemon juice, and vanilla extract. Toss to coat the berries evenly.
Transfer the berry mixture to a greased 8-inch baking dish.
3. Make the cobbler topping:
In another bowl, whisk together the flour, sugar substitute, baking powder, and salt.
Stir in the milk, melted butter, and vanilla extract until just combined; do not overmix.
4. Assemble the cobbler:
Pour the cobbler batter over the berry filling in the baking dish. Do not stir; the batter will spread while baking.
5. Bake:
Bake in the preheated oven for 35-40 minutes or until the topping is golden brown and a toothpick inserted into the cobbler comes out clean.
6. Cool and serve:
Let the cobbler cool for about 10 minutes before serving. Serve warm, optionally with whipped cream or vanilla ice cream. Serves 4.
Note:
Use the sugar substitute of your choice. Feel free to use white whole wheat flour in place of all-purpose flour to lower the carbs further. I sometimes add a sprinkle of cinnamon and nutmeg to the filling when preparing. This is optional.
See this recipe and more on https://divabetic.org