Blueberry Grunt

[Guest guest]

Blueberry Grunt

8 Servings—Egg- & Dairy-free

 

This old-fashioned New England dessert is an

irresistible combination of blueberries and dumplings

cooked on top of the stove and served warm. Ice cream

or frozen yogurt makes a wonderful accompaniment.

 

4 cups (2 pints) blueberries, rinsed, stemmed and

patted dry

1 cup packed light brown sugar

1 cup unbleached flour

1/2 cup whole wheat pastry flour

2 tsp. baking powder

1/4 tsp. salt

1/2 tsp. ground cinnamon

1/4 tsp. ground nutmeg

3/4 cup oat milk or milk

1.In large nonaluminum saucepan, combine berries and

1/2 cup sugar. Cook over medium heat, stirring

occasionally, until berries come to a boil.

2.Meanwhile, in medium bowl, sift flours, baking

powder, salt, remaining 1/2 cup sugar, cinnamon and

nutmeg. Add milk, mixing just to moisten.

3.Drop dumplings by tablespoonfuls into boiling

berries. Cover with tight-fitting lid. Lower heat

slightly. Cook without lifting lid, about 15 minutes.

Using large spoon, transfer dumplings to serving bowl.

Surround with berry mixture.

4.Spoon dumplings and fruit into dishes and serve

warm, topped with vanilla ice cream or nondairy frozen

vanilla dessert.

 

PER Serving: 206 CAL; 4 G PROT; 1 G TOTAL FAT (0 SAT.

FAT); 47 G CARB.; 0 MG CHOL; 91 MG SOD.; 3 G FIBER

 

 

 

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