Low Sodium Strawberry Cobbler with Cream Cheese Recipe

Indulge in sweet, juicy strawberries & creamy cheesecake with our Low-Sodium Strawberry Cobbler recipe! Skip the high-sodium hassle for a delicious, guilt-free dessert.

Servings: Makes 6 servings

The sodium per serving for this recipe is 94mg

This Low-Sodium Strawberry Cobbler with Cream Cheese recipe is your answer to guilt-free indulgence. Fresh, juicy strawberries are baked to perfection under a light and buttery topping. Tangy cream cheese pockets melt into the warm cobbler, adding a delightful richness. Enjoy the taste of summer with this easy recipe that caters to your sodium limitations.

HOW DO I MAKE MY STRAWBERRY COBBLER WITH CREAM CHEESE?

1. Preheat the oven to 375 degrees F (190 degrees C).

2. In a mixing bowl, combine strawberries, sugar, cornstarch, vanilla extract, and lemon zest.

3. Stir until the strawberries are evenly coated and the cornstarch is dissolved.

4. In another bowl, mix together flour, sugar, and baking powder.

5. Add the chilled butter and cream cheese to the flour mixture. Use a pastry cutter or your fingers to blend the ingredients until the mixture resembles coarse crumbs.

6. Then stir in the milk and beaten egg until just combined.

7. Pour the strawberry mixture in a 9-inch baking dish that has been greased.

8. Spoon dollops of the cobbler topping over the strawberries, covering as much of the fruit as possible.

9. Bake in the preheated oven for 35-45 minutes, or until the topping is golden brown and the strawberry filling is bubbly.

10. Before serving allow the cobbler to cool slightly.

11. Serve warm with a scoop of low-fat vanilla ice cream or a dollop of whipped cream, if desired.

Strawberry Cobbler with Cream Cheese Ingredients

Ingredients:

For the Strawberry Filling:

• 4 cups fresh strawberries, hulled and halved
• 1/4 cup granulated sugar or you can use a sugar substitute
• 1 tablespoon cornstarch
• 1 teaspoon vanilla extract
• Zest of 1 lemon

For the Cobbler Topping:

• 1 cup all-purpose flour
• 1/4 cup granulated sugar or you can use a sugar substitute
• 1 1/2 teaspoons baking powder (ensure it’s aluminum-free for lower sodium)
• 1/4 cup chilled butter, cut into small pieces, unsalted
• 1/4 cup low-fat cream cheese
• 1/4 cup milk (or a non-dairy alternative)
• 1 egg, lightly beaten

For Serving:

• Low-fat vanilla ice cream or whipped cream (optional)

Instructions:

1. Preheat the oven to 375 degrees F (190 degrees C).
2. In a mixing bowl, combine strawberries, sugar, cornstarch, vanilla extract, and lemon zest.
3. Stir until the strawberries are evenly coated and the cornstarch is dissolved.
4. In another bowl, mix together flour, sugar, and baking powder.
5. Add the chilled butter and cream cheese to the flour mixture. Use a pastry cutter or your fingers to blend the ingredients until the mixture resembles coarse crumbs.
6. Then stir in the milk and beaten egg until just combined.
7. Pour the strawberry mixture in a 9-inch baking dish that has been greased.
8. Spoon dollops of the cobbler topping over the strawberries, covering as much of the fruit as possible.
9. Bake in the preheated oven for 35-45 minutes, or until the topping is golden brown and the strawberry filling is bubbly.
10. Before serving allow the cobbler to cool slightly.
11. Serve warm with a scoop of low-fat vanilla ice cream or a dollop of whipped cream, if desired.

Yield: 8

Low Sodium Strawberry Cobbler with Cream Cheese Recipe

Print

Low-Sodium Strawberry Cobbler with Cream Cheese! Enjoy juicy berries & creamy sweetness without the high sodium. Easy summer dessert!

Prep Time 20 minutes

Cook Time 45 minutes

Total Time 1 hour 5 minutes

Ingredients

For the Strawberry Filling:

• 4 cups fresh strawberries, hulled and halved
• 1/4 cup granulated sugar or you can use a sugar substitute
• 1 tablespoon cornstarch
• 1 teaspoon vanilla extract
• Zest of 1 lemon

For the Cobbler Topping:

• 1 cup all-purpose flour
• 1/4 cup granulated sugar or you can use a sugar substitute
• 1 1/2 teaspoons baking powder (ensure it's aluminum-free for lower sodium)
• 1/4 cup chilled butter, cut into small pieces, unsalted
• 1/4 cup low-fat cream cheese
• 1/4 cup milk (or a non-dairy alternative)
• 1 egg, lightly beaten

For Serving:

• Low-fat vanilla ice cream or whipped cream (optional)

Instructions

1. Preheat the oven to 375 degrees F (190 degrees C).
2. In a mixing bowl, combine strawberries, sugar, cornstarch, vanilla extract, and lemon zest.
3. Stir until the strawberries are evenly coated and the cornstarch is dissolved.
4. In another bowl, mix together flour, sugar, and baking powder.
5. Add the chilled butter and cream cheese to the flour mixture. Use a pastry cutter or your fingers to blend the ingredients until the mixture resembles coarse crumbs.
6. Then stir in the milk and beaten egg until just combined.
7. Pour the strawberry mixture in a 9-inch baking dish that has been greased.
8. Spoon dollops of the cobbler topping over the strawberries, covering as much of the fruit as possible.
9. Bake in the preheated oven for 35-45 minutes, or until the topping is golden brown and the strawberry filling is bubbly.
10. Before serving allow the cobbler to cool slightly.
11. Serve warm with a scoop of low-fat vanilla ice cream or a dollop of whipped cream, if desired.

Notes

Servings: Makes 8 servings

The sodium per serving for this recipe is 46mg

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving:Calories: 348Total Fat: 13gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 68mgSodium: 94mgCarbohydrates: 52gFiber: 3gSugar: 30gProtein: 6g