Buttermilk Strawberry Cobbler

Strawberry Filling

6 cups fresh strawberries, hulled and cut into quarters
1 tablespoon sugar
finely grated zest of 1 lemon
1 tablespoon fresh lemon juice

Biscuit topping

1 ¾ cups unbleached all-purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
1 tablespoon sugar
5 tablespoons reduced-fat margarine
1 cup fat-free buttermilk

Preheat oven to 375°F. Lightly coat a 10-inch round or oval baking dish with cooking spray.

 To make the filling, in a bowl, gently combine the strawberries, sugar, lemon zest and lemon juice. Spoon the mixture into the prepared baking dish and bake for 10 minutes, until the juices begin to bubble around the edges.

 In the meantime, make the topping. In a medium bowl, combine the flour, baking powder, baking soda and ½ tablespoon sugar. Using a pastry blender or your fingers, work in the margarine until the mixture forms coarse crumbs. Stir in the buttermilk until the dry ingredients are just evenly moistened. Drop the dough by large spoonfuls onto the hot fruit, making 6 small rounds about ½ inch apart. Sprinkle the top of the dough with the remaining ½ tablespoon sugar.

Continue to bake until the dough is cooked through and the top is lightly browned, about 20-25 minutes. To serve, place a biscuit on each of 6 dessert bowls. Top each with some of the hot fruit and juice.

Makes 6 servings.

JOSLIN CHOICES: 3 carbohydrate (2 bread/starch, 1 fruit), 1 fat
PER SERVING: 273 calories (23% from fat), 7 g total fat (2 g saturated fat), 7 g protein, 47 g carbohydrates, 4 g dietary fiber, 1 mg cholesterol, 362 mg sodium, 608 mg potassium.