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Berry Cobbler - Crock Pot (Slow Cooker)

Berry Cobbler - Crock Pot (Slow Cooker)

Berry Cobbler - Crock Pot (Slow Cooker)

Calories 156 (27% from fat)
Fat 4.7 gram
Saturated Fat 0.5 gram
Trans Fat 0 gram
Cholesterol 27 mg.
Sodium 96 mg.
Carb. 27 gram
Fiber 4.8 gram
Sugar 8.5 gram
Sugar Alcohol 0 gram
Protein 4 gram

1/4 cup Edy's or Dreyer's No Sugar Added Vanilla Ice Cream

Calories 45 (30% from fat)
Fat 1.5 gram
Saturated Fat 1 gram
Trans Fat 0 gram
Cholesterol 5 mg.
Sodium 35 mg.
Carb. 6.5 gram
Fiber 1 gram
Sugar 2 gram
Sugar Alcohol 2.5 gram
Protein 1.5 gram


1 cup whole wheat flour

2 Tbsp. sugar

1 tsp. baking powder

1/4 tsp. cinnamon, ground

1 whole egg

1/4 cup fat free milk

2 Tbsp. canola oil

fat free cooking spray

1 cup Splenda
(We used the box that measures cup for cup like sugar.)

1/4 cup all-purpose flour

1/8 tsp. salt

2 cups unsweetened raspberries

2 cups unsweetened blueberries


2 cups low-sugar vanilla frozen yogurt or ice cream

1. In a mixing bowl whisk together the whole-wheat flour, sugar, baking powder and cinnamon. In a separate bowl, combine the egg, milk and oil. Slowly pour the wet ingredients into the dry ingredients and stir them together.

2. Coat a 5-quart slow cooker with cooking spray. Put the batter in the crock put and spread it evenly across the bottom.

3. In a large bowl, stir together the Splenda, flour and salt. If the berries are fresh, rinse them off. Put the berries in the bowl and toss to coat them thoroughly. Pour them evenly over the batter in the crock pot.

4. Cover and cook on high for 2 to 2 1/2 hours. Once the berries are bubbling, they're done.

5. OPTIONAL - Dish up the berry cobbler with 1/4 cup of no sugar added frozen yogurt or vanilla ice cream per serving.

Yield: 8 Servings

Berry Cobbler - Crock Pot (Slow Cooker) 

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