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Low-fat Strawberry Cobbler

Yield: 8 servings

Ingredients and directions for this recipe

2 c Fresh Strawberries; rinsed;
-hulled, and sliced or
-mashed
1 pk Unflavored Gelatin
2 1/2 c Granulated Sugar; divided
3 tb Water; as necessary
1 c Fat-free Vanilla Yogurt
6 Egg Whites
2 c All-purpose Flour
2 ts Baking Powder

Pre-heat oven to 350-F degrees and lightly oil a 9-inch by 13-inch baking
pan with non-stick cooking spray.

Slice or mash the fresh strawberries with the package of unflavored
gelatin, 1 cup of sugar, and up to 3 tablespoons of water to form a mixture
the consistency of pie filling. Reserve.

In a separate mixing bowl, beat together the yogurt and 1 1/2 cups of
sugar. Add the egg whites and blend well.

Sift together the flour and the baking powder. Stir the dry ingredients
into the yogurt and egg white mixture. Pour the batter into the prepared
cake pan.

Spoon the reserved strawberry filling on top of the batter. Bake for 45 to
50 minutes, or until the filling is bubbly and a toothpick inserted near
the center of the cobbler comes out clean.

Let cool before slicing and serving. Cover and refrigerate to store.

See also:
Previous recipe Low-fat Squash Casserole
Next recipe Low-fat Strawberry Pie~

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