Pear-cranberry cobbler

Yield: 6 Servings

Measure Ingredient
1 tablespoon Lemon juice
2 teaspoons Cornstarch
6 mediums Pears; peel, core, thinly sliced
16 ounces Cranberry sauce; whole
1 teaspoon Ground cinnamon
Lemon biscuits; below -or-
1 can (8-oz) refrigerated biscuits; cut in 1/2
Lemon zest; for garnish
2 cups Flour; all-purpose
½ cup Sugar; or substitute
1 tablespoon Baking powder
¼ teaspoon Salt; or substitute
1 Egg beaters 99% egg substitute; or substitute
⅓ cup Nonfat milk
1 teaspoon Lemon peel; grated

LEMON BISCUITS

From: reggie@... (Reggie Dwork) (COLLECTION) Date: Tue, 1 Mar 1994 20:11:48 GMT Recipe By : Woman's World Magazine Jan. 1994 LEMON BISCUITS: In bowl combine flour, sugar, baking powder and salt. Stir in egg, milk and lemon peel until just combined. On floured surface knead then roll out to ½" thick. Cut out biscuits using 2" star or biscuit cutter. Repeat with scraps.

Preheat oven to 425 deg F. Lightly spray nonstick cooking spray on 2 qt shallow casserole or glass baking dish; set aside. In lg bowl combine lemon juice and cornstarch. Add pears; toss to coat well. Stir in cranberry sauce and cinnamon. Spoon mixture into prepared dish. Arrange biscuits around edge of fruit mixture in overlapping fashion. Bake 25 - 30 min until fruit is tender and biscuits are golden. Garnish.

NOTES : Cal 439⅖, Fat 1⅒ g, Carbs 103.9 g, Protein 7⅕ g, Sodium 268 mg, Dietary Fiber 4.7 g, CFF 2.3%.

REC.FOOD.RECIPES ARCHIVES

/FRUIT

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