Blueberry Cobbler
This  is a good biscuit type cobbler.  The biscuits are light and flavorful yet low in fat.  The Biscuit topping
recipe is  from Cooking Light magazine

Filling
•        6 cups blueberries (if using frozen thaw and warm slightly in the microwave before proceeding)
•        1 Tablespoon fresh lemon juice or MinuteMaid pure lemon juice (in the freezer dept of the grocery      
store)
•        1 ½ cups sugar
•        1/3 cup (rounded) minute tapioca (in the red box)
•        1 ½ teaspoon ground cinnamon
•        ¼ teaspoon ground ginger
•        1 pinch ground cloves
Preheat the oven to 350 deg. F.


1.        In large bowl, combine the Filling ingredients and let stand for 20 minutes, stirring occasionally.
2.        Turn into 11 x 7-inch baking dish.  

   Topping
•        1 1/3 cups all-purpose flour
•        2 tablespoons sugar
•        ¾ teaspoon baking powder
•        ¼ teaspoon salt
•        ¼ teaspoon baking soda

•        5 tablespoons chilled butter, cut into small pieces
•        1 cup fat-free or reduce fat sour cram
•        3 tablespoons 2% reduced-fat milk
•        1 teaspoon sugar

To prepare topping, lightly spoon four into dry measuring cups; level with a knife.  Combine flour and next 4
ingredients (four through baking soda) in a large bowl, stirring with a whisk.  Cut in butter with a pastry
blender or 2 knives until mixture resembles course meal.  Stir in sour cream to form a soft dough.

Drop dough by spoonfuls onto blueberry filling to form 8 dumplings.  Brush dimpling with milk; sprinkle with 1
teaspoon sugar.  Place baking dish on a jelly roll pan.  

Bake at 350 deg. F for 50 minutes or until filling is bubbly and dumplings are lightly browned