Rhubarb and Apple Cobbler #2

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Rhubarb and Apple Cobbler #2

Ingredients:

pound rhubarb, sliced thinly on the bias
1 pound Rome or McIntosh apples, sliced thinly
2 tablespoons lemon juice
2 tablespoons unbleached flour
2 tablespoons cornstarch
1/2 cup honey
1/2 cup apple juice
1 teaspoon salt

Cobbler Topping Ingredients

2 cups whole wheat flour
4 egg whites (or 1/2 cup egg substitute)
1/2 cup nonfat yogurt or buttermilk
1/2 cup apple juice or honey Procedure:

Combine all Rhubarb and Apple Mixture ingredients in a mixing bowl. In a separate bowl combine the Cobbler Topping Ingredients.

Place rhubarb mixture in an 8 by 8 baking pan and spoon the cobbler topping mixture over the top. Bake the cobbler in a 375 degree oven for 20 to 25 minutes. Serve warm. May be served as is, or drizzle some nonfat unsweetened yogurt over the top.

Yield: 6 or more servings

Nutrition:
Total recipe (not including optional yogurt topping): Calories 2056; Fat 7.5 gms; Saturated Fat 1.4 gms; Cholesterol 2 mgs; Sodium 2491 mgs; Carbohydrate 470 gms; Dietary fiber 46 gms; Sugars 247 gms; Protein 61 gms. This recipe is 3% fat.