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Strawberry Cobbler with Cream Cheese Ingredients
Ingredients:
For the Strawberry Filling:
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- 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:
- Preheat the oven to 375 degrees F (190 degrees C).
- In a mixing bowl, combine strawberries, sugar, cornstarch, vanilla extract, and lemon zest.
- Stir until the strawberries are evenly coated and the cornstarch is dissolved.
- In another bowl, mix together flour, sugar, and baking powder.
- 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.
- Then stir in the milk and beaten egg until just combined.
- Pour the strawberry mixture in a 9-inch baking dish that has been greased.
- Spoon dollops of the cobbler topping over the strawberries, covering as much of the fruit as possible.
- Bake in the preheated oven for 35-45 minutes, or until the topping is golden brown and the strawberry filling is bubbly.
- Before serving allow the cobbler to cool slightly.
- 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
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
- Preheat the oven to 375 degrees F (190 degrees C).
- In a mixing bowl, combine strawberries, sugar, cornstarch, vanilla extract, and lemon zest.
- Stir until the strawberries are evenly coated and the cornstarch is dissolved.
- In another bowl, mix together flour, sugar, and baking powder.
- 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.
- Then stir in the milk and beaten egg until just combined.
- Pour the strawberry mixture in a 9-inch baking dish that has been greased.
- Spoon dollops of the cobbler topping over the strawberries, covering as much of the fruit as possible.
- Bake in the preheated oven for 35-45 minutes, or until the topping is golden brown and the strawberry filling is bubbly.
- Before serving allow the cobbler to cool slightly.
- 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:
6Serving Size:
1Amount Per Serving: Calories: 348Total Fat: 13gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 68mgSodium: 94mgCarbohydrates: 52gFiber: 3gSugar: 30gProtein: 6g
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