Ingredients

• 1 dash Cooking Spray
• 1 pt THRIVE Blueberries Reconstituted
• 1 can (14 oz) Low Fat Sweetened Condensed Milk
• 2 tsp Grated Lemon Peel (use fresh lemon zest for added flavor)
• 2 C Biscuit Baking Mix, Divided (original recipe calls for reduced fat, I use regular0
• 3/4 C Cold Butter, plust 2 Tbsps, Divided
• 1/2 C Brown Sugar, Packed
• 1/2 C Chopped Nuts, if desired
• Blueberry Sauce (if desired)
• 1/2 C Cane Sugar
• 1 Tbsp Cornstarch
• 1/2 tsp Ground Cinnamon
• 1/4 tsp Ground Nutmeg
• 1/2 C Water
• 1 pt. THRIVE Blueberries, Reconstituted

Directions

1. For Cobbler
2. Heat oven to 325 F. Spray a 9-inch square baking pan with no-stick cooking spray
3. Combine reconstituted blueberries, sweetened condensed milk, and lemon peel in medium bowl.
4. Place 1-1/2 cups biscuit mix in a large bowl. Cut in 3/4 cup butter with a pastry blender or 2 knives until mixture resembles coarse crumbs; add blueberry mixtures. Spread in prepared pan.
5. Bake 1 hour 10 minutes or until golden. Serve warm with vanilla ice cream, if desired, and blueberry sauce, if desired.
6. For Blueberry Sauce
7. Combine sugar, cornstarch, cinnamon and nutmeg in saucepan. Gradually whisk in water. Cook and stir until thickened. Stir in reconstituted blueberries; cook and stir until hot. (Makes about 1-2/3 cups).
8. I have made this with other fruits as well; just reconstituted desired fruit and then follow directions for the Blueberry cobbler.
9. Adapted from a recipe on the Eagle Brand website at www.eaglebrand.com/recipes/blueberry-streusel-cobbler-low-fat-4640