Recipe - Blackberry-Orange Cobbler (Canyon Ranch)

3 cup Blackberries; 12oz
One half teaspoon Finely grated orange zest
One fourth cup Fructose; divided
1 tablespoon Water
1 tablespoon Frozen orange juice
concentrate
1 Egg
3 tablespoon Nonfat milk
1 tablespoon Unsalted butter; melted
2 tablespoon Nonfat sour cream
One fourth teaspoon Vanilla
One half cup Unbleached flour
One half teaspoon Baking powder
1 pn Salt

Preheat oven to 350F.

Mix blackberries with orange zest, 2 tablespoons of the fructose, water and
undiluted orangejuice 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 One half 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.pressenterprise.com/news/895008373.html on 05/13/1998(Wed) and
converted by MC_Buster.

Recipe by: Jeanne Jones (*see ref)

Posted to MCRecipe Digest by Kitpath phannema@wizard.ucr.edu on May 13,
1998