PUBLISHED 07/03/2003
Fruit Filling
- 4 Bartlett pears, peeled, cored, and sliced
- 3 Granny Smith apples, peeled, cored, and sliced
- 1/2 cup dried cranberries
- 1 tablespoon all-purpose flour
- 1 tablespoon sugar
- 2 ounces orange juice
Topping
- 1 cup all-purpose flour
- 1/3 cup polenta or yellow cornmeal
- 1/4 cup sugar
- 1 teaspoon ground cinnamon
- 4 ounces low-fat cream cheese, at room temperature
- 2 to 4 tablespoons ice-cold water
- Sugar and ground cinnamon, for sprinkling
Sauce
- 1 container (8 ounces) fat-free vanilla yogurt
- 4 ounces fat-free half-and-half
Directions: Preheat the oven to 375ºF.
To make the filling: In a large bowl, combine the filling ingredients and toss until mixed well. Spoon into an ungreased 9- 3 13-inch baking dish.
To make the topping: In a medium bowl, whisk together the flour, polenta, sugar and cinnamon. With a pastry blender or two knives used scissor-fashion, cut in the cream cheese until the mixture resembles baby peas. Sprinkle in the ice water, 1 tablespoon at a time, mixing lightly with a fork after each addition, to form a dry dough that holds together. Carefully spread the dough on top of the fruit and sprinkle with a little sugar and cinnamon.
Bake the cobbler for 40 to 50 minutes, or until the filling is bubbling and the topping is golden.
Meanwhile, in a small bowl, whisk together the sauce ingredients.
To serve, drizzle the sauce in a circle patern on each plate and top with a portion of the warm cobbler.
Makes 8 servings
Per serving: 264 calories; 5 g protein; 55 g carbohydrate; 3 g fat; 7 mg cholesterol; 3 g dietary fiber;
113 mg sodium
Number of 5 A Day servings: 1
