| 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.
A Message from our Provider:
“Find God and you find everything”