Rainier cherries are in season again! Yay!! If you can find them, they are worth the extra couple bucks.
See…don’t they look yummy? Try this mini cherry cobbler recipe with few calories and lower fat than a typical cobbler. The best part is that you get just a taste and don’t have leftovers begging you to over-indulge.
Mini Cherry Cobbler
Modified from blueberry cobbler recipe shown at bottom of this post.
- Servings: 2
- Calories: 145
- Fat: 3.6 g
- Carbs: 26g
- Protein: 3g
- 20 Rainier cherries (pitted)
- 1/4 teaspoon cornstarch
- 1/8 teaspoon sugar
- 1/4 small lemon zest and juice
- 1 tablespoon whole wheat pastry flour
- 1 tablespoon all purpose flour
- 1 tablespoon ground flaxseeds
- Dash salt (less than 1/8 tsp)
- 1/8 teaspoon baking powder
- Dash baking soda
- 1/2 tablespoon butter
- 1 teaspoon lowfat sour cream
- 1/2 teaspoon 1% milk
- Dash sugar
- Heat oven to 350 degrees.
- In a small bowl mix all filling ingredients together. Place filling mixture in two mini custard bowls.
- In a small bowl mix the first 6 dry ingredients together. Cube the butter mix into dry ingredients. Mix in the sour cream.
- Split the mixture and spoon topping on the filling.
- Brush topping with milk and a dash of sugar.
Ready for the oven…
- Bake for approximately 30 minutes until topping is brown and filling is bubbling.
- Cool for about 10-15 minutes.
- Top with a tablespoon of vanilla ice cream (for an additional 35 calories). Do it – I was bumming that I didn’t have any ice cream for that extra yummy contrast of hot and cold.