| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits, Dairy | Low-cal, Cakes, Desserts, Fruits | 16 | Servings | |
INGREDIENTS
| 3/4 | c | All purpose flour |
| 1/4 | c | Granulated sugar |
| 1/2 | ts | Baking soda |
| 1/8 | ts | Salt |
| 2/3 | c | Butter milk |
| 3/4 | ts | Vanilla extract |
| 1 1/2 | c | Rasp/blueberries frs or frz |
| 1 | tb | Granulated sugar |
| 1 | ts | Granulated sugar |
| 1 | ts | Cornstarch |
| 1 | ts | Grated lemon peel |
INSTRUCTIONS
Blueberries/raspberries must be fresh or frozen -- not thawed. May use a mixture of the two. 1. Preheat oven to 350°F. Spray an 8" suare baking pan with nonstick cooking spray. In a small bowl, whisk flour, sugar, baking soda and salt. Whisk in buttermilk and vanilla. Spread evenly into prepared pan. 2. Distribute berries evenly over batter. In a small bowl, combine sugar, constarch, and lemon peel. Sprinkle evenly over berries and bake in upper third of oven 35-40 minutes, or until golden brown and beginning to pull away form the edges of pan. Cool completely before cutting. BREAKDOWN For 1 bar: 1/4 B, 25 C. Weight Watchers Magazine - February, 1994
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