Personal Blueberry Cobbler

blueberries2

 

 

 

Mountain blueberries, held to have the power of magic healing in these environs, benefited the girl immediately. She gorged on them in a bowl of milk. It was said by lowlanders who had seen the mountain folk that they grew long-tall and lanky for reaching so far above their heads to dine on blueberries on the bushy tufts in the crevices of the highlands. Through the summertime in Russell’s Knob, few of the children’s mouths were colored anything other than dark purple. Each one a contented and laughing face.

——  from Angels Make Their Hope Here by Breena Clarke read an excerpt

Highbush Blueberry

Blueberries are perennial flowering plants with indigo-colored berries. They are classified in the section Cyanococcus within the genus Vaccinium. Vaccinium also includes cranberries. Commercial “blueberries” are native to North America, and the “highbush” varieties were not introduced into Europe until the 1930s. – wikipedia

Dossie waited and let them ride up and tie the horse. She stood when Hat came onto the porch, and Hat nodded to her with formal courtesy as the woman of the house. Hat held out the buckets of blueberries and grinned.

——  from Angels Make Their Hope Here by Breena Clarke read an excerpt

Blueberries are considered a superfood for their anti-oxidant and anti-inflammatory properties. Arthritis sufferers, get some. Click here for useful Blueberry Facts

I enjoy this low-sugar, portion-controlled blueberry dessert as often as possible.

 

Personal Blueberry Cobblers

for the diabetes-friendly diet

Four small ramekins

Two cups of fresh blueberries

One frozen pie crust

2/3 to 3/4 cup of Truvia baking blend – read the package for complete info

Two tablespoons of cornstarch

One teaspoon of ground cinnamon – also useful for arthritis

Two teas. of lemon juice

Two tablespoons of butter

Combine cornstarch, Truvia and cinnamon, add rinsed blueberries and lemon juice. Stir to coat the fruit. Fill each ramekin halfway. Cut four circles of dough with a large biscuit cutter or cup. Put strips of dough in berries. Fill ramekins, dot with small bits of butter, cover each with a circle of dough. Brush tops with melted butter. Bake at 375 degrees for approximately 40 minutes until filling is bubbly and crust is lightly browned. Let cool.

For more about Breena Clarke’s books, go to www.BreenaClarke.com

 

 

 

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