SunGold Kiwifruit-Raspberry Cobbler
Prep Time: 10 minutes
Start to Finish: 1 hour
- 1/4 cup butter-canola oil blend
- 1/2 cup sugar
- 1 tablespoon corn starch
- 4 Zespri SunGold Kiwifruit, peeled and thickly sliced
- 1 cup fresh raspberries
- 1 cup whole wheat or all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/4 cups low-fat buttermilk
Heat butter-canola spread in 9-inch oven-proof skillet or 8-inch square baking dish in oven until melted, 2 to 3 minutes. Remove from oven; set aside.
Heat oven to 375F. In medium bowl, stir together sugar and cornstarch. Gently stir kiwifruit and raspberries in to sugar mixture to coat.
In medium bowl, stir together flour, baking powder, baking soda and salt. Stir in buttermilk just until combined. Pour into pan over melted butter without stirring. Spoon kiwifruit mixture over batter.
Bake 40 to 45 minutes or until cobbler is golden brown and bubbly.
Recipe tip: A serrated peeler works best for peeling kiwifruit.
Serving Size: 1/8 of recipe Calories 200 (Calories from Fat 70), Total Fat 7g (Saturated Fat 2.5g, Trans Fat 0g), Cholesterol 10mg, Sodium 260mg, Total Carbohydrate 34g (Dietary Fiber 3g, Sugars 19g), Protein 4g; % Daily Value*: Vitamin A 2%; Vitamin C 70%; Calcium 15%; Iron 6%.
*Percent daily values are based on a 2,000 calorie diet.