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Ingredientes
- 4 c. fresh blueberries, preferably wild blueberries (1 litre)
- 2 c. water (500 ml)
- 1 c. sugar (250 ml) Dumplings
- 1 1/2 c. all-purpose unbleached flour (375 ml)
- 2 tsp baking pwdr (10 ml)
- 1/2 tsp kosher salt (2 ml)
- 4 Tbsp. unsalted butter (60 ml)
- 1 c. lowfat milk (250 ml)
- 1 c. creme fraiche (250 ml)
Direcciones
- Adjust oven rack to the lowest level and preheat oven to 350 F.
- Wash the berries in a bowl of cool water, remove any leaves or possibly stems and drain well.
- In a 2 1/2 to 3-qt casserole with a tight fitting lid, stir together the sugar and water till the sugar dissolves. Add in the berries and cover with the lid. Bake on the lower rack for about 30 min or possibly till the filling gives off a little steam. While the filling is baking begin preparing the batter so which you are able to make the dumpling batter quickly.
- Dumplings:In a medium size bowl blend together the flour, baking pwdr and salt. Pour the lowfat milk into a small saucepan. Cut the butter into small pcs and add in to the lowfat milk. Hot over moderate heat till the lowfat milk is hot and the butter is almost completely melted. Turn off the heat and leave the mix in the saucepan on the burner so which the lowfat milk stays hot and butter stays melted. Get ready in your workspace: a fork to mix with and two large oval soupspoons to create the dumplings.
- When the blueberry filling is ready, remove the casserole from the oven, but don't remove the lid. With a fork, stir the lowfat milk mix into the flour only till the lowfat milk has been absorbed. The batter should look lumpy and under mixed. Remove the lid from the top of the casserole and keep it close by. Drop large spoonfuls of the batter on top of the blueberry mix forming first a circle and then filling in the center of the circle. The dumplings will sink a little. Return the lid to the top and place back into the oven.
- Continue cooking for 15 min. Don't remove the lid till this baking time has elapsed. Remove from the oven and place on a rack. Remove the lid and let cold for 15 min before serving.
- Whip the creme fraiche till thickened.
- To serve, spoon into soup plates and top with a dollop of cream fraiche.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 289g | |
| Recipe makes 6 servings | |
| Calories 381 | |
| Calories from Fat 76 | 20% |
| Total Fat 8.69g | 11% |
| Saturated Fat 5.2g | 21% |
| Trans Fat 0.0g | |
| Cholesterol 22mg | 7% |
| Sodium 637mg | 27% |
| Potassium 170mg | 5% |
| Total Carbs 72.79g | 19% |
| Dietary Fiber 3.1g | 10% |
| Sugars 44.84g | 30% |
| Protein 5.37g | 9% |
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