BLUEBERRY SKILLET COBBLER

4 cups fresh or frozen blueberries

1/2 cup Splenda Granulated
1/2 cup water
1 tsp lemon zest
1 tbsp lemon juice

Biscuit Dough*
1 cup white whole-wheat flour
2 tbsp Splenda Granulated
2 tsp baking powder
1/2 tsp salt
1 tbsp butter
1/2 cup low-fat milk

Sugar-free vanilla ice cream, for serving, optional

Preheat oven to 400 degrees.

In a 10-inch ovenproof skillet, combine berries, Splenda, water, zest and juice; bring to a boil. Reduce the heat and simmer, uncovered, for around 10 minutes until slightly thickened; stir occasionally.

To make biscuits while berries cook, whisk the flour, Splenda, baking powder and salt together in a small bowl. Cut in the butter until mixture is like coarse crumbs; stir in the mix just until moistened.

Drop biscuit dough into six portions atop the simmering berry mixture. Place in the preheated oven and bake, uncovered, 17 to 20 minutes or until the biscuits are golden brown.

Serve while warm and top with some of the ice cream, if desired.

Yield: 6 servings

Note: This is a dessert, only one serving, please!

*I use white whole wheat flour as it is a whole grain which I need. If you prefer, there is an almond biscuit recipe on this site you could use.

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