6 servings
- 2 pints (1.5 lbs) strawberries, hulled and quartered
- 1 pint blueberries
- 1 cup sugar (divided)
- 1 tablespoon cornstarch
- 3/4 cup flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 egg
- 1/4 cup milk (I used low fat milk)
- 1/2 teaspoon vanilla extract
- 6 tablespoons butter, melted
- Optional: Cool Whip or whipped cream
Directions
Preheat oven to 375 degrees. In a bowl, combine all berries, 1/3 cup plus 2 teaspoons sugar and cornstarch. Let it sit for at least 10 minutes.
In another bowl, mix flour, 1/2 cup sugar, baking powder and salt. In a third bowl, stir egg, milk, vanilla and butter. Add dry ingredients. Stir well.
Place six, 6 oz ramekins on a baking sheet. Divide fruit evenly and top each with a few spoonfuls of batter. This can also be made in a casserole dish. Bake 25-30 minutes, until tops are golden brown. Cool 5 minutes; serve. Top with Cool Whip or whipped cream, if desired.
This is one of my favorite desserts.
Recipe originally found in People Magazine.
Nicole Flips for Food 