SW recipe: Blueberry cobbler

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Serves 6 Ready in 35 min


300g blueberries

51/2 level tbsp sweetener

Finely grated zest and juice of 1 large unwaxed lemon

40g low-fat spread

1 tsp vanilla extract

100g self-raising flour

175g Greek-style fat-free vanilla yoghurt


1 Preheat the oven to 200°C/180°C fan/gas 6. Put the blueberries, 2 level tbsp sweetener and the lemon zest and juice into a small ovenproof dish and mix well.

2 Rub the spread, remaining sweetener and vanilla extract into the flour until the mixture resembles fine breadcrumbs. Stir in enough vanilla yoghurt to bring the mixture to a soft dough (you’ll probably need about 3tbsp), and spoon 6 large dollops on to the blueberries.

3 Bake for 20 mins or until golden.

Divide between bowls and drizzle over the remaining yoghurt to serve.

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