| 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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