Blueberry Grunt Recipe

• 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

1. *The added sugar in the recipe has been included in the carbohydrate and Food Choices Values
2. In a large saucepan, combine blueberries, sugar substitute and water.
3. Bring to boil; reduce heat and simmer for 4 min or possibly till blueberries are soft.
4. Meanwhile, in bowl, combine flour, bran, baking pwdr, sugar and salt.
5. Stir in lowfat milk to make soft dough.
6. Drop dough by spoonfuls onto blueberry mix to make 12 equal-size dumplings.
7. Cover saucepan and cook over low heat for 15 min or possibly till dumplings puff and no longer doughy inside.
8. Don't remove cover till cooking is done.
9. Serve immediately.
10. Makes 6 servings.
11. (2 dumplings and 2 tbsp.
12. sauce)
13. Description: "I had my first taste of Blueberry Grunt in Newfoundland.
14. and I was surprised when I found out it was all cooked on top of the stove in a heavy pot.
15. "Tablespoons(Cooking):"0:15"
16. NOTES : Each serving: 2 dumplings and 2 Tbsp.
17. sauce.
18. Diabetic choices = 1 Starch Choice, 1 Fruits & Vegetables

blueberries, sugar substitute, water, allpurpose, bran natural, baking pwdr, sugar, salt, milk

Taken from cookeatshare.com/recipes/blueberry-grunt-88005 (may not work)