Blueberry Grunt

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* Exported from MasterCook *

 

Blueberry Grunt

 

Recipe By :July Issue of Vegetarian Times (? Year)

Serving Size : 8 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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4 Cups blueberries -- rinsed, stemmed and patted dry

1 Cup Light Brown Sugar -- packed, regluar sugar work fine

though

1 Cup all-purpose unbleached flour

1/2 Cup whole wheat pastry flour

2 Teaspoons baking powder

1/4 Teaspoon salt

1/2 Teaspoon ground cinnamon

1/4 Teaspoon ground nutmeg

3/4 Cup Soy Milk -- can sub cows milk or oat milk

 

In large nonaluminum saucepan, combine blueberries and 1/2 C. sugar.

 

Cook over medium heat, stirring occassionally, until berries come to a boil.

 

Meanwhile, sift all flours, baking powder, salt, remaining sugar, cinnamon and

nutmeg into medium bowl.

 

Add milk, mixing until just moistened.

 

Drop dumplings by tablespoonfuls into boiling berries.

 

Cover with a tight fitting lid. Lower heat slightly. Cook without lifting lid

for fifteen minutes.

 

To serve, use a large spoon, transfer dumplings into bowl. Surround with

berries. Break open dumplings with two forks. Serve warm.

 

Optional serving: Top with scoop of vanilla ice cream.

 

Description:

" This is a New England dish of blueberries and dumplings. "

Source:

" Vegetarian Recipes Around the World http://www.ivu.org/recipes/ "

 

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Per Serving (excluding unknown items): 118 Calories; 1g Fat (5.3% calories from

fat); 1g Protein; 29g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 203mg

Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 0 Fat; 1 Other

Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0