Mixed Berry Cobbler
What You Need4 cups assorted berries, such as blackberries, blueberries and raspberries3/4 cup plus 3 Tbsp. sugar, divided3 Tbsp. MINUTE Tapioca1/4 tsp. ground cinnamon3/4 cup water1 Tbsp. lemon juice1-1/2 cups all-purpose baking mix1/3 cup milk
Make ItPREHEAT oven to 375°F. Spoon berries into lightly greased 9-inch square baking dish; set aside. Mix 3/4 cup of the sugar, the tapioca and cinnamon in large saucepan; stir in water and lemon juice. Bring to boil over medium-high heat. Pour over berries in baking dish; set aside. STIR baking mix, remaining 3 Tbsp. sugar and the milk in medium bowl until mixture forms soft dough. Drop by heaping tablespoonfuls onto fruit mixture. BAKE 28 to 30 min. or until biscuit topping is golden brown. Cool slightly.
Kraft Kitchens TipsSelecting & Storing Fresh BerriesLook for firm, plump berries that are full colored for their variety. Fresh berries are perishable and do not ripen after picking, so store in the refrigerator for no longer than 2 days. Rinse with cool water just before using and remove the hulls, if necessary. Berries in season have more flavor and are typically lower in cost than their out-of-season counterparts. Enjoy summer's best all year long by freezing berries at the height of their season. Then, thaw and use as desired.
nutritional informationper servingVitamin A0 %DVVitamin C10 %DV4 %DVIron6 %DVHealthy Living InformationLow fatDiet Exchange1 Starch + 2 Fruit + 1/2 FatNutrition BonusEven the strictest calorie-watchers at your gathering will be able to enjoy this low-fat cobbler!