This American dessert recipe is great for summertime family reunions with seasonal, nutrient-dense blackberries.
Calories199 Per Serving
Protein5g Per Serving
Fiber4g Per Serving
|Total Fat||7.5 g|
|Saturated Fat||0.5 g|
|Trans Fat||0.0 g|
|Polyunsaturated Fat||2.5 g|
|Monounsaturated Fat||4.5 g|
|Total Carbohydrate||28 g|
|Dietary Fiber||4 g|
1 starch, 1/2 fruit, 1/2 other carbohydrate, 1 fat
4 cups blackberries
1/4 cup sugar substitute and 1/2 cup sugar substitute, divided use
1/4 cup water
Juice from 1 medium lime
2 teaspoons ground ginger
1 1/3 cups all-purpose flour
2 1/2 teaspoons baking powder
1/16 teaspoon salt
1 1/4 cups fat-free milk
1/4 cup canola or corn oil
1/4 cup fat-free, plain Greek yogurt
1 teaspoon vanilla extract
Preheat the oven to 350°F. Lightly spray a 13 x 9 x 2-inch baking pan with cooking spray.
In a medium bowl, gently stir together the berries, 1/4 cup sugar substitute, the water, lime juice, and ginger. Let the berry mixture stand for at least 15 minutes so the juices can accumulate.
In a small bowl, stir together the flour, baking powder, salt, and the remaining 1/2 cup sugar substitute.
In a large bowl, whisk together the milk, oil, yogurt, and vanilla.
Add the flour mixture to the milk mixture, stirring just until no flour is visible. Don’t overmix.
Pour the batter into the baking pan. Using a spatula, spread the batter in the pan. (The batter doesn’t have to touch the edge of the pan; it will spread while baking.) Top with the berry mixture.
Bake for 50 minutes, or until a wooden toothpick inserted in the center comes out clean.
On the blackberries: This sweet-tart fruit is nutrient dense. Look for plump berries with a dark, rich color.
Cooking in Color
This digest-size recipe booklet includes 27 healthful recipes, all including fruits, vegetables, or both. Each recipe is accompanied by a vibrant photograph, and the recipes are organized by color. Also included is a fruit/veggie storage guide and a fruit/veggie equivalency guide.
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