Wednesday, August 13, 2008

Extra Easy Cinnamon Fruit Cobbler

I'm testing this new recipe for Kraft Food & Family Magazine. After I make it, I'll fill out a survey on ease of preparation, apprearance, etc. Sounds yummy, so hopefully it turns out!

Extra Easy Cinnamon Fruit Cobbler

Prep Time: 15 min. Total Time: 55 min.
1/4 cup sugar, divided
1 pkg. (3.9 oz.) Jell-O Vanilla Flavor Instant Pudding & Pie Filling
1 pkg. (16 oz.) frozen sliced peaches
1 cup frozen raspberries
1/4 cup water
1-1/2 cups baking mix
1/2 cup milk
1/2 tsp. ground cinnamon
1 cup thawed Cool Whip Whipped Topping

HEAT oven to 350ºF. Reserve 1 tsp. sugar. Mix remaining sugar with pudding mix. Combine fruit in large microwaveable bowl. Microwave on HIGH 1 min. Stir in pudding mixture and water.

SPOON into 8-inch sq. baking dish. Mix baking mix and milk. Drop in mounds over fruit mixture. Mix reserved sugar and cinnamon; sprinkle over dough.

BAKE 35 to 40 min. or until fruit mixture is hot and bubbly and biscuits are lightly browned. Serve warm topped with Cool Whip.

Makes 9 servings.

Shortcut: Cool Whip Whipped Topping (in a can) is an easy way to top off this dessert.

Nutrition Information Per Serving (reg pudding & pie filling, reg CW): 190 calories, 4.5g total fat, 2.5g saturated fat, 0mg cholesterol, 400mg sodium, 37g carbohydrate, 1g dietary fiber, 20g sugars, 2g protein, 4%DV vitamin A, 80%DV vitamin C, 4%DV calcium, 6%DV iron.

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