BLUEBERRY COBBLER

YOU’LL NEED:

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.

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