* Exported from MasterCook *
WW Blackberry Pandowdy - 4 pts
Recipe By :"Everyday Gourmet" by Bruce Weinstein and Mark Scarbrough
Serving Size : 6 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
Veggie WW
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 cups blackberries
1/4 cup sugar -- plus 1 teaspoon sugar
1 tablespoon quick-cooking tapioca -- or "minute" tapioca
1 teaspoon lemon juice
1/2 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/2 cup all-purpose flour -- plus 1 teaspoon all-purpose flour
1/4 cup rolled oats -- (do not use quick-cooking)
1/4 teaspoon salt
2 tablespoons solid vegetable shortening
1 tablespoon unsalted butter
1 1/2 tablespoons cold water
Position the rack in the center of the oven and preheat to 375°F.
Mix the blackberries, 1/4 cup sugar, tapioca, lemon juice, vanilla and cinnamon in a large bowl; set aside while you make the crust.
Place 1/2 cup flour, oats, salt and the remaining 1 teaspoon sugar in a food processor or a mini food processor; pulse until the oats are finely ground.
Add the shortening and butter; pulse until it's the texture of coarse meal. Add the water and pulse just until the mixture gathers into a ball.
Dot your work surface with water, then lay a piece of wax paper on it (the water will hold the wax paper in place). Sprinkle 1/2 teaspoon flour over the wax paper. Gather the dough together, place it on the wax paper, and pat it into a flattened circle. Sprinkle the remaining 1/2 teaspoon flour over the dough and top with a second piece of wax paper. Roll the dough to an 8-inch square. Peel off the top layer of wax paper.
Pour the blackberry mixture into an 8-inch square baking pan. Lift up the dough with the bottom piece of wax paper, set it upside down over the filling, and peel off what was the bottom layer of wax paper. Tuck in the edges of the crust, pushing them down into the filling (as opposed to lifting them over the edges of the pan).
Bake for 30 minutes, then crack the crust with a knife into 6 or 7 uneven sections. Press these down slightly into the filling. Continue baking until the berry mixture is bubbling through the cracks, about 5 minutes.
Yields 6 1/2-cup servings.
POINTS value per serving: 4
Grinding the oats with the flour makes a crunchy but very light crust.
Description:
"4 pts"
Source:
"Weight Watchers"
S(Formatted by Chupa Babi):
"Dec 2010"
Yield:
"3 cups"
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Per Serving (excluding unknown items): 196 Calories; 7g Fat (30.8% calories from fat); 2g Protein; 33g Carbohydrate; 6g Dietary Fiber; 5mg Cholesterol; 90mg Sodium. Exchanges: 1 Grain(Starch); 1 Fruit; 1 1/2 Fat; 1/2 Other Carbohydrates.
Nutr. Assoc. : 0 0 5254 0 0 0 0 0 0 0 0 0
As for me and my house, we will serve the Lord! Joshua 24:15
Gwyn Grega
Group Owner/Moderator
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