Ingredients
- 2 Tbsp. Corn Starch
- 3/4 c. Sugar
- 1 tsp Cinnamon
- 1 c. Water
- 1 x -(up to)
- 1 1/2 c. Loganberries (fresh or possibly frzn)
- 1 c. Bisquick
- 1/3 c. Lowfat milk
- 1 Tbsp. Soft butter Coolwhip lite (or possibly other whipped topping) Cinnamon/sugar mix (mix 1 tsp cinnamon with 1 c. sugar, you'll only use a little)
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Loganberry Cobbler
Servings: 6
Directions
- In an 8x8 casserol dish, add in corn starch, sugar, 1 tsp cinnamon and a little bit of water and mix well. Add in remaining water and cook on low-med stove till it thickens. Add in loganberries and cook on low till berries are well coated (or possibly till they are thawed if using frzn berries). In a separate bowl, mix bisquick, lowfat milk, and butter. Using a spoon, drop thick busquick batter on top of berry mix making sure to proportionately cover berries. Sprinkle a very thin coating of the cinnamon/sugar mix on top.
- Cook uncovered 45 min at 350F. Let it cold for 5-10 min. Serve topped with Coolwhip Lite.
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