| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | All newly t, Dessert | 8 | Servings | |
INGREDIENTS
| 2 | c | Frozen unsweetened rhubarb |
| 2 | c | Frozen unsweetened |
| blueberries | ||
| 1/2 | c | Sugar |
| 2 | T | Plus 1 tsp. cornstarch |
| 2 | T | Orange juice |
| 1/4 | t | Ground ginger |
| 1 | c | Light buttermilk baking mix |
| 1/3 | c | Skim milk |
INSTRUCTIONS
Heat oven to 350. In 2 quart saucepan, combine rhubarb, blueberries, sugar, cornstarch, juice and ginger. Cook over medium heat for 8 to 17 minutes, or until mixtue is thickened, stirring frequently. Remove from heat. Spoon mixture into shallow 1 1/2 quart baking dish. Set aside. Combine baking mix and milk in small mixing bowl. Stir just until moistened. Drop mixture by tablespoonfuls onto fruit mixture. Bake for 28-34 minutes, or until topping is golden brown. Serve warm with low-fat ice cream or frrozen yogurt, if desired. Recipe by: Unknown Cookbook Posted to MC-Recipe Digest V1 #683 by L979@aol.com on Jul 21, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 126
Calories From Fat: 26
Total Fat: 3.1g
Cholesterol: <1mg
Sodium: 9.4mg
Potassium: 372.8mg
Carbohydrates: 31.6g
Fiber: 7.8g
Sugar: 16.4g
Protein: 4.8g