Blue­berry cob­bler


Serves 6 Ready in 35 min­utes

300g blue­ber­ries 5½ level tbsp sweet­ener Zest and juice of 1 un­waxed lemon 40g low-fat spread 1tsp vanilla ex­tract 100g self-rais­ing flour 175g fat-free vanilla yo­ghurt

1 Pre­heat the oven to 200°C/fan 180°C/ gas 6. Put the blue­ber­ries, 2 level tbsp sweet­ener and the lemon zest and juice into a small oven­proof dish, and mix well.

2 Rub the spread, re­main­ing sweet­ener and vanilla ex­tract into the flour un­til the mix­ture re­sem­bles fine bread­crumbs. Stir in enough vanilla yo­ghurt to bring the mix­ture to a soft dough (you’ll prob­a­bly need about 3tbsp), and spoon 6 large dol­lops on to the blue­ber­ries.

3 Bake for 20 mins or un­til golden. Di­vide be­tween bowls, and driz­zle over the re­main­ing yo­ghurt to serve.

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