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Ingredientes
- 3 c. blueberries
- 1/2 c. sugar substitute = 1/2 c. sugar, Splenda
- 1/2 c. water
- 3/4 c. all-purpose flour
- 1/4 c. bran natural
- 1 tsp baking pwdr
- 1 tsp granulated sugar *see Note
- 1/4 tsp salt
- 1/2 c. 2% low-fat lowfat milk
Direcciones
- *The added sugar in the recipe has been included in the carbohydrate and Food Choices Values
- In a large saucepan, combine blueberries, sugar substitute and water. Bring to boil; reduce heat and simmer for 4 min or possibly till blueberries are soft.
- Meanwhile, in bowl, combine flour, bran, baking pwdr, sugar and salt. Stir in lowfat milk to make soft dough.
- Drop dough by spoonfuls onto blueberry mix to make 12 equal-size dumplings.
- Cover saucepan and cook over low heat for 15 min or possibly till dumplings puff and no longer doughy inside. Don't remove cover till cooking is done.
- Serve immediately.
- Makes 6 servings. (2 dumplings and 2 tbsp. sauce)
- Description: "I had my first taste of Blueberry Grunt in Newfoundland. and I was surprised when I found out it was all cooked on top of the stove in a heavy pot."Tablespoons(Cooking):"0:15"
- NOTES : Each serving: 2 dumplings and 2 Tbsp. sauce. Diabetic choices = 1 Starch Choice, 1 Fruits & Vegetables
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 143g | |
| Recipe makes 6 servings | |
| Calories 165 | |
| Calories from Fat 5 | 3% |
| Total Fat 0.62g | 1% |
| Saturated Fat 0.18g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 1mg | 0% |
| Sodium 330mg | 14% |
| Potassium 112mg | 3% |
| Total Carbs 37.64g | 10% |
| Dietary Fiber 2.4g | 8% |
| Sugars 20.41g | 14% |
| Protein 3.28g | 5% |
