| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Desserts | 8 | Servings | |
INGREDIENTS
| 1 | c | All-purpose flour |
| 1/4 | c | Sugar |
| 1 | ts | Baking powder |
| 1/4 | ts | Baking soda |
| 1 | ds | Salt |
| 1/4 | c | Chilled stick margarine, cut into small pieces |
| 6 | tb | Low-fat buttermilk |
| 1/4 | ts | Almond extract |
| 3 | c | Whole strawberries, hulled |
| 3 | c | Sliced rhubarb |
| 1/2 | c | Sugar |
| 1/2 | c | Water |
| 1 | tb | Cornstarch |
| 2 | tb | Port or other sweet red wine |
| 1 | tb | Sliced almonds |
| 2 | ts | Sugar |
INSTRUCTIONS
Combine first 5 ingredients in a bowl; cut in margarine with a pastry blender or 2 knives until mixture resembles coarse meal. Add buttermilk and extract, and toss with a fork until the dry ingredients are moistened. Set dough aside. Combine the strawberries, rhubarb, 1/2 cup sugar, and water in a 10-inch ovenproof skillet; cover and cook over medium heat 10 minutes, stirring occasionally. Combine cornstarch and wine; add to fruit mixture. Bring to a boil, and cook 1 minute or until thickened, stirring constantly. Drop the dough by heaping tablespoons onto the fruit mixture; cover and cook over low heat for 10 minutes. Remove from heat, and sprinkle the sliced almonds and 2 teaspoons sugar over the dumplings and fruit mixture. Broil for 3 minutes or until golden. Yield: 8 servings. Per serving: 228 Calories; 7g Fat (28% calories from fat); 3g Protein; 39g Carbohydrate; 0mg Cholesterol; 203mg Sodium NOTES : If fresh rhubarb isn't available, frozen is a suitable substitute. Apple juice or cider may be used instead of port or sweet red wine. Recipe by: Cooking Light, Sept. 1995, page 132 Posted to MC-Recipe Digest V1 #415 by igor@digex.net on Jan 28, 1997.
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