MANGO-RASPBERRY COBBLER

Mango-Raspberry Cobbler image

Looking for a fruit dessert? Then check out this mango and raspberry cobbler that can be baked to perfect golden brown hue.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 1h

Yield 9

Number Of Ingredients 9

Previous Next

Ingredients

1 bag (16 oz) frozen mango chunks, thawed, drained
1/2 teaspoon ground nutmeg
1 tablespoon fresh lime juice
1 cup Gold Medal™ all-purpose flour
1/2 cup packed brown sugar
2 teaspoons baking powder
1/4 teaspoon salt
2/3 cup fat-free (skim) milk
1/2 cup frozen raspberries, thawed, drained

Steps:

Heat oven to 350°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray. In medium bowl, mix mangoes, nutmeg and lime juice; set aside.
In another medium bowl, stir together flour, brown sugar, baking powder, salt and milk until blended. Pour batter into baking dish. Spoon mangoes and raspberries over batter.
Bake 40 to 50 minutes or until top is golden brown. Serve warm.

Nutrition Facts : Calories 150, Carbohydrate 34 g, Cholesterol 0 mg, Fiber 2 g, Protein 2 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 190 mg, Sugar 20 g, TransFat 0 g