Green-Tomato-and-Raspberry Cobbler

Green tomatoes make a surprise appearance in this dessert. In the winter, you can substitute cranberries for the raspberries.

Yield: 9 servings

Ingredients

• 3  cups  fresh raspberries
• 1  tablespoon  all-purpose flour
• 6  cups  chopped green tomato (about 1 3/4 pounds)
• 1  cup  granulated sugar
• 1/4  cup  water
• Cooking spray
• 1  cup  all-purpose flour
• 1/3  cup  granulated sugar
• 1/3  cup  packed brown sugar
• 1/2  teaspoon  baking powder
• 1/2  teaspoon  baking soda
• 1/4  cup  chilled butter, cut into small pieces
• 1/2  cup  low-fat buttermilk

Preparation

Preheat oven to 350°.

Combine the raspberries and 1 tablespoon flour in a medium bowl; toss well.

Bring tomato, 1 cup granulated sugar, and water to a boil in a medium saucepan; cook 4 minutes. Remove from heat; stir in the raspberry mixture. Pour mixture into a 13 x 9-inch baking pan coated with cooking spray.

Lightly spoon 1 cup flour into a dry measuring cup, and level with a knife. Combine 1 cup flour, 1/3 cup granulated sugar, brown sugar, baking powder, and baking soda in a bowl, stirring with a whisk. Cut in the butter with a pastry blender or 2 knives until mixture resembles coarse meal. Add buttermilk, stirring just until moist. Drop the dough by heaping tablespoons onto fruit mixture. Bake at 350° for 50 minutes or until the filling is bubbly and crust is browned.

Nutritional Information

Calories:

298 (19% from fat)

Fat:

6.3g (sat 3.3g,mono 1.6g,poly 0.7g)

Protein:

3.5g

Carbohydrate:

59.7g

Fiber:

4.5g

Cholesterol:

14mg

Iron:

1.7mg

Sodium:

171mg

Calcium:

58mg