A tender, melt-in-your-mouth crust tops the sweet light and dark cherries and blueberries in this lighter cobbler. The secret to this easy crust is that it comes from a mix!
1 package Betty Crocker® Sweet Rewards® low-fat blueberry muffin mix 1 can (20 ounces) light cherry pie filling 1 can (16 ounces) pitted dark sweet cherries in heavy syrup, drained 3/4 cup fat-free (skim) milk 1 tablespoon vegetable oil 2 eggs 1 teaspoon grated lemon peel 2 tablespoons sugar Fat-free half-and-half, if desired
1. Heat oven to 375ºF. Mix undrained Blueberries, pie filling and sweet cherries in ungreased glass pan, 13x9x2 inches. 2. Stir muffin mix, milk, oil, eggs and lemon peel in medium bowl until moistened. Drop batter by 12 large spoonfuls onto fruit; sprinkle with sugar. 3. Bake about 30 minutes or until top is golden brown and toothpick inserted in center of crust comes out clean. Serve warm with half-and-half.
High Altitude (3500-6500 ft) Bake 27 to 32 minutes.
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**Some people are like slinkies - not really good for anything.....but they bring a smile to your face when pushed down the stairs!
