| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits, Eggs, Dairy | Lowfat, Desserts, Fruit | 6 | Servings | |
INGREDIENTS
| 3 | c | Blackberries; 12-oz |
| 1/2 | ts | Finely grated orange zest |
| 1/4 | c | Fructose; divided |
| 1 | tb | Water |
| 1 | tb | Frozen orange juice concentrate |
| 1 | Egg | |
| 3 | tb | Nonfat milk |
| 1 | tb | Unsalted butter; melted |
| 2 | tb | Nonfat sour cream |
| 1/4 | ts | Vanilla |
| 1/2 | c | Unbleached flour |
| 1/2 | ts | Baking powder |
| 1 | pn | Salt |
INSTRUCTIONS
Preheat oven to 350F. Mix blackberries with orange zest, 2 tablespoons of the fructose, water and undiluted orange-juice concentrate. Divide berries among 6 ramekins, 1/2 cup each. Set aside. Combine egg, milk, butter, sour cream, vanilla and the remaining 2 tablespoons fructose in a bowl. Mix well and set aside. In another bowl combine flour, baking powder and salt. Add dry ingredients to the wet ingredients. Mix to combine just until all ingredients are moistened. Do not overmix. Spoon 1 1/2 tablespoons batter on top of the berry mixture in each ramekin. Place ramekins on a baking sheet and bake in the preheated oven for 15 to 20 minutes, or until tops are lightly browned. Makes 6 servings. *REF -- Canyon Ranch Cooking: Techniques & Tips, by Jeanne Jones Sent by Pat Hanneman; Recipe provided by Orlando Ramirez <www.press-enterprise.com/news/895008373.html> on 05/13/1998(Wed) and converted by MC_Buster. Recipe by: Jeanne Jones (*see ref) Posted to MC-Recipe Digest by Kitpath <phannema@wizard.ucr.edu> on May 13, 1998
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