| 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 |
tb |
Plus 1 tsp. cornstarch |
| 2 |
tb |
Orange juice |
| 1/4 |
ts |
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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