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1 cup blackberries
1 cup blueberries
1 cup hulled and quartered strawberries
1 1/4 cups sugar, divided
1/8 cup cornstarch
1/2 teaspoon cinnamon
1 tablespoon lemon juice
4 tablespoons butter, melted
1/2 cup whole-wheat flour
1/2 cup all-purpose flour
1/4 teaspoon allspice
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 cup sliced almonds

Preheat oven to 375 degrees. Combine berries, 1/2 cup sugar, cornstarch, cinnamon, lemon juice and 1/2 cup water in a pan over medium heat. Cook, stirring occasionally, until mixture thickens and remove from heat. In bowl, combine butter, 3/4 cup sugar, flours, allspice, baking powder, salt and milk and mix until smooth. Fold in almonds. Pour batter into 8-by-8-inch baking dish. Spoon berry mixture into center of dish. Bake for 45 minutes or until pastry top is browned. Allow to cool about 15 minutes before serving.

Servings: 8. Serving size: 1 cup. Per serving: 287 calories, 3.2 g protein, 6.5 g fat, 54.5 g carbohydrates, 2.3 g dietary fiber, 219 mg sodium, 36.7 g sugars, 18 mg cholesterol

May 2011 Recipe Contest