Low Fat Blueberry Grunt
Indulge in a comforting dessert with a healthier twist by trying this Low Fat Blueberry Grunt, a classic skillet dessert made with fresh, juicy blueberries and fluffy, low-fat dumplings that steam to tender perfection. This dessert comes together in just 40 minutes from start to finish, relying on simple pantry staples like flour, low-fat milk, and a touch of canola oil for a light and wholesome treat. The tart sweetness of simmered blueberries, enhanced with a splash of lemon juice, pairs beautifully with the soft, vanilla-scented dumplings. Perfect for a cozy weeknight dessert or a summer gathering, this dish is best served warm and can be elevated with a dollop of low-fat yogurt or a sprinkle of powdered sugar. Bursting with flavor and naturally lower in fat, this recipe is a must-try for anyone craving a fuss-free yet decadent fruit dessert.
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Recipe Information
Ingredients
- 4 cups Fresh blueberries
- 0.5 cups Water
- 0.33 cups Granulated sugar
- 1 tablespoons Lemon juice
- 1.25 cups All-purpose flour
- 1.5 teaspoons Baking powder
- 0.25 teaspoons Salt
- 0.5 cups Low-fat milk
- 1 tablespoons Canola oil
- 1 teaspoons Vanilla extract
Instructions
In a large, deep skillet, combine the blueberries, water, granulated sugar, and lemon juice. Place the skillet over medium heat and bring the mixture to a simmer, stirring occasionally.
While the blueberry mixture heats, prepare the dumpling batter. In a medium bowl, whisk together the all-purpose flour, baking powder, and salt.
In a separate small bowl, mix the low-fat milk, canola oil, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir just until combined, taking care not to overmix. The batter will be thick.
Once the blueberry mixture reaches a gentle simmer and the sugar has dissolved, drop spoonfuls of the dumpling batter directly onto the simmering blueberries. Space the dumplings evenly across the surface, as they will expand while cooking.
Cover the skillet with a tight-fitting lid and reduce the heat to low. Cook for 15-20 minutes without lifting the lid, allowing the dumplings to steam until they are puffed up and cooked through.
After 20 minutes, check the dumplings for doneness by inserting a toothpick into the center of one; if it comes out clean, they are ready.
Spoon the blueberry mixture and dumplings into bowls and serve warm. Optionally, garnish with a dollop of low-fat yogurt or a dusting of powdered sugar for a special touch.
Nutrition Facts
Calories |
1342 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.0 g | 26% | |
| Saturated Fat | 3.1 g | 16% | |
| Polyunsaturated Fat | 3.5 g | ||
| Cholesterol | 10 mg | 3% | |
| Sodium | 1334 mg | 58% | |
| Total Carbohydrate | 274.7 g | 100% | |
| Dietary Fiber | 18.5 g | 66% | |
| Total Sugars | 132.7 g | ||
| Protein | 23.5 g | 47% | |
| Vitamin D | 1.3 mcg | 6% | |
| Calcium | 215 mg | 17% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 641 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
