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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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I have not tried this dish. I'm posting this for safe keeping! I found this recipe in Shape magazine. Each serving is 1 dumpling, 1/4 cup blueberry mixture and 1/4 cup yogurt. Think of slumps as dumpling-topped fruit stews. In this recipe, the sweet dumpling batter is so thin that it slides underneath simmering blueberries, then puffs up during cooking. Serve immediately-the dumplings toughen as they sit. I plan to make a homemade confectioners' sugar using Splenda and cornstarch. Ingredients:
3 cups fresh blueberries |
1/2 cup water |
2 tablespoons confectioners' sugar |
1 cup all-purpose flour |
2 tablespoons granulated sugar |
1 teaspoon baking powder |
1/4 teaspoon salt |
3/4 cup nonfat milk |
1/2 cup fat free egg substitute |
1 cup nonfat vanilla yogurt |
Directions:
1. In a large saucepan, combine blueberries, water and confectioners' sugar. Set pan over high heat and bring to a boil. Reduce heat to medium and simmer 5 minutes.
2. Meanwhile, in a medium bowl, whisk together flour, granulated sugar, baking powder and salt. In a small bowl, whisk together milk and egg substitute. Add milk mixture to flour mixture and stir until combined.
3. Using a 1/2 cup measure, pour 4 heaping half cups of batter into blueberry mixture (most of the batter will sink to the bottom). Cover pan and simmer 10 minutes without liftting the lid. Check dumpling for doneness (they should be firm and dry to the touch). If not done, replace lid and cook 5 minutes longer. Spoon mixture into shallow bowls and top each serving with 1/4 cup yogurt.
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