1/2 cup sugar
3 tablespoons cornstarch
1 cup orange juice
3 1/2 cups fresh or frozen blueberries
1/2 cup all-purpose flour
1/2 cup whole wheat flour
1 1/2 teaspoon baking powder
1/3 cup skim milk
3 tablespoons margarine; melted
--containing at least 60
--percent vegetable oil
2 teaspoons sugar
1/4 teaspoon ground cinnamon
For filling, combine 1/2 cup sugar and cornstarch in a medium saucepan. Stir in orange juice, then add blueberries. Cook and stir till mixture is thickened and bubbly. Keep filling hot.
For topping, combine flours and baking powder in a medium mixing bowl. Add milk and margarine; stir just till moistened. Pat dough on a lightly floured surface into a 7-inch-diameter circle; cut into eight wedges.
Pour hot filling into a 2-quart square baking dish or round casserole. Immediately top with biscuit wedges. Stir together 2 teaspoons sugar and the cinnamon; sprinkle over biscuit wedges. Bake in a 425°F oven for 20 to 25 minutes or till a wooden toothpick inserted into biscuit wedges comes out clean. Serve warm.
Makes 8 servings.
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