Blueberry Bowls
- 1/2 cup all-purpose flour
- 1/2 cup Splenda sweetener
- 1 teaspoon baking powder
- 1/8 teaspoon salt
- 1/2 cup fat-free milk
- 1/4 cup melted margarine
- 2 generous pinches ground nutmeg
- 2 cups blueberries
- 4 tablespoons light whipped topping
DIRECTIONS
Combine flour, Splenda, baking powder, and salt in small
bowl; add milk, margarine, and nutmeg, mixing just until
blended. Spoon batter into 4 lightly greased 8-ounce
souffle or custard cups. Spoon 1/2 cup blueberries into each.
Bake at 350 degrees until berries are bubbly and cake is browned,
about 30 minutes. Serve warm with dollops of whipped topping.
Nutritional Information Per Serving (1/4 of recipe):
Calories: 231, Fat: 12.3 g, Saturated Fat: 2.8 g,
Cholesterol: 0.6 g, Sodium: 350 mg, Protein: 3.3 g, Carbohydrate: 28 g
Diabetic Exchanges: 1 Fruit, 1 Bread/Starch, 2 Fat
