|2 pints strawberries
1 pint blueberries
1 cup sucralose/Splenda
1 Tbsp cornstarch
¾ cup flour
1 tsp baking powder
|½ tsp salt
¼ cup skim milk
½ tsp vanilla extract
4 Tbsp margarine, melted
1. Preheat oven to 375°. In a bowl, combine all berries, 1/3 cup + 2 tsp sucralose/Splenda, and cornstarch. Let sit for 10 minutes.
2. In another bowl, mix flour, ½ cup sucralose/Splenda, baking powder, and salt. In a third bowl, stir egg, milk, vanilla, and butter. Add dry ingredients. Stir well.
3. Evenly place berries in a 9x9” baking dish. Top with batter. Bake 25-30 minutes until tops are golden brown.
To change it up, try picking a variety of fruits. If you’re hosting or trying to portion size, divide the berries and batter into small ramekins.
Adapted from Sue Zemanick’s Cobbler.