Kiwifruit-Raspberry Cobbler

Preparation:  10 min. Cooking: 50 min. Total: 60 min.
Recipe photo
  • 4 Tbsp canola oil /butter blend
  • 1/2 Cup sugar
  • 3 tsp cornstarch
  • 4 kiwi fruit , peeled and thickly sliced
  • 1 Cup fresh raspberries
  • 1 Cup whole wheat flour , or all-purpose flour
  • 2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1 1/4 Cup lowfat buttermilk
Heat butter-canola spread in 9 inch oven-proof skillet or 8 inch square baking dish in oven until melted, 2 to 3 minutes. Remove from oven; set aside.

Heat oven to 375 ℉. In medium bowl, stir together sugar and cornstarch. Gently stir kiwifruit and raspberries in to sugar mixture to coat.

In medium bowl, stir together flour, baking powder, baking soda and salt. Stir in buttermilk just until combined. Pour into pan over melted butter without stirring. Spoon kiwifruit mixture over batter.

Bake 40 to 45 minutes or until cobbler is golden brown and bubbly.

Recipe tip: A serrated peeler works best for peeling kiwifruit.
Calories
220 Cal
Fat
7.8 g
Carbs
35 g
Protein
3.5 g
Fiber
2.6 g
Sugar
18 g
Cholesterol
1.5 mg
Sodium
250 mg


Nutrients

Fiber     2.6 g
Fat     7.8 g
Sugar     18 g
Carbs     35 g
Protein     3.5 g
Calories     220 Cal

Fats

Fat, Poly     2.3 g
Fat, Mono     4.2 g
Fat, Sat     0.8 g
Fat, Trans     0 g
Fat, Percent     32 %

Vitamins

Vitamin, K     20 mcg     16 %
Vitamin, A     48 IU     1.6 %
Vitamin, B12     0.1 mcg     3.5 %
Niacin     1.2 mg     7.3 %
Riboflavin     0.2 mg     12 %
Vitamin, C     40 mg     44 %
Vitamin, D     0 IU     0 %
Vitamin, B6     0.1 mg     3.3 %
Vitamin, E     1.8 mg     12 %
Panto, Acid     0.3 mg     5.9 %
Choline     13 mg     2.3 %
Thiamin     0.2 mg     13 %

Minerals

Calcium     150 mcg     15 %
Phosphorus     180 mg     26 %
Magnesium     18 mg     4.3 %
Copper     0.1 mcg     10 %
Fluoride     1.7 mcg     42 %
Zinc     0.4 mg     3.5 %
Cholesterol     1.5 mg     0.1 %
Sodium     250 mg     16 %
Selenium     6.3 mcg     11 %
Manganese     0.3 mg     3.5 %
Potassium     220 mg     4.6 %
Iron     1.1 mg     14 %