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Strawberry Rhubarb Cobbler


Thursday, January 01, 2004
9 servings
For filling:
Vegetable oil cooking spray
2 pints strawberries, hulled and thickly sliced
1/2 lb. rhubarb, trimmed and cut into 1/2 inch pieces (2 cups)
2/3 C. sugar
2 T. quick cooking tapioca
1/4 tsp. cinnamon
1/8 tsp. nutmeg

For topping:
1 1/2 C. lowfat biscuit and baking mix (Pioneer)
1/3 C. sugar
1/2 tsp. cinnamon
1/4 tsp. nutmeg
2/3 C. skim milk
1 T. sugar
Preheat oven to 350 degrees F. Spray 9-inch baking dish with vegetable oil cooking spray. In a large mixing bowl, combine filling ingredients. Let stand for 20 minutes. In a separate mixing bowl, combine topping ingredients except 1 T. sugar. Drop dough over filling. Sprinkle top with 1 T. sugar. Cover with foil and bake for approximately 30-40 minutes or until browned and bubbling. Cool slightly before serving.
Nutrition Facts:
251 calories, 59g carbohydrate, 4g protein, 1gm fat, 1mg cholesterol
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