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.
