1 1⁄2 C. fresh blueberries, or frozen, thawed
2 Tbsp. sugar
1 Tsp. crystallized ginger, minced
1 Tsp. lemon zest, grated
1 Tsp. lemon juice
1⁄4 Tsp. cinnamon
1⁄2 C. reduced-fat baking mix, such as Bisquick
3 Tbsp. skim milk
1⁄2 Tsp. suga
HOW TO MAKE:
1-Prep 10 min | Cook 20 min | Ready 30 min
2-Oven being preheated to 450° Fahrenheit (230° C). Use non-stick cooking spray and spray two 6 oz ramekins.
3-Add blueberries, 2 tablespoons sugar, ginger, lemon zest, lemon juice, and cinnamon in a bowl.
4-Evenly scatter between the ramekins.
5-In another small bowl, add baking mix and mix with milk. Put half of the batter into each ramekin on top of the blueberry mixture.
6-Sprinkle with a half teaspoon sugar.
7-After placing ramekins on a cookie sheet, bake for 20 minutes or until the topping gets golden brown and the filling is sparkling and bubbly. If needed, serve with vanilla ice cream.
CLICK NEXT PAGE BELOW TO CONTINUE READING…
[Yummy]: Please make sure to Like and share this Recipe with your friends on Facebook and also follow us on facebook and Pinterest to get our latest Yummy Recipes.
Follow me on Pinterest