So in all that talk of high fiber
foods, I tried to go beyond the beans and looked for
something tasty and dessert-like. I found a recipe in one of my
gifted cookbooks, “Williams-Sonoma Essentials of Healthful
Cooking.” The book had a whole section of foods based on properties
like high in fiber or lowfat, etc. and a table of recipes and
stats. I keyed in on the dessert that said 7 grams of fiber per
I initially bought all the ingredients for a dinner with
friends, but when I started making it, I realized that the clock
I’d been timing my day by had not yet been reset for the season.
So, rather than be 45 minutes late, I cooked it later. Then we ate
it for dessert, and breakfast, and snacks for the next few
Even after all that, I still liked it. That’s gotta say
My few complaints were these: As I started cutting up the
berries and placing them in the bowl, they was way more than the
suggested 8X8 pan would hold and not nearly enough crust. Also,
there is no way I found that you can smooth out the crust over the
berries. I tried oiling a clean spoon and being very careful until
I lost my patience. My solution the second time around was to drop
smaller half-spoonfulls all over. The crust gets mushy pretty fast.
I prefer something a little crispier on my cobbler, but managed to
get a little of that back by popping servings back in the oven
under the broiler.
This weekend I made it again for a family dinner. I abandoned
most of the high-fiber, healthy part of it because I really needed
to eat something new. For the filling, I replaced the berries in
the recipe with a couple cups of frozen marionberries and most of a
bag of frozen peaches. Instead of raspberry jam, I used apricot
preserves left in my refrigerator from another recipe, a touch of
honey and I was out of instant tapioca so used about 1 1/2
tablespoons of corn starch. I also used regular buttermilk.
I liked the berry version better, but then again, I’m a pretty
big fan of berries.
Triple Berry Cobbler
(from “Williams-Sonoma Essentials of Healthful
7 grams of fiber, 4 grams protein, 61 carbs, 7 grams fat
2 cups blueberries
4 cups raspberries
4 cups strawberries, stemmed and sliced in half
1/4 cup raspberry jam
1 Tbs instant tapioca
1 cup unbleached flour
2 tsp. baking powder
1/4 tsp. baking soda
3 Tbs. unsalted butter, room temperature
1/3 cup sugar
1/3 cup nonfat buttermilk
Preheat oven to 350 degrees.
Mix together berries and carefully fold in jam and tapioca. (I
heated up the jam a bit to make it runny and mixed the tapioca in
before pouring it over the berries.)
Mix flour, baking soda and baking powder together. In a separate
bowl, cream butter and sugar together until fluffy and pale. Add
half the buttermilk and half the dry ingredients and combine until
getting sticky. Add remaining buttermilk and dry ingredients and
mix just until it’s a sticky mass. Don’t overmix.
Drop spoonfuls of crust over the berries. Smooth it out a little
(if you can), but don’t worry about gaps.
Bake 40 minutes or until top is golden and filling bubbles up on
the sides and through the gaps.
Remove to a wire rack to cool.
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