Best Splenda Mixed Berry Cobbler Recipes

EASY FRUIT COBBLER WITH SPLENDA

Steps:

• Combine all of the ingredients except the fruit in a bowl.
• Pour it into an 8x8 pan coated with cooking spray.
• Add the fruit right on top.
• The crust will come up over the fruit and cover it.
• Bake in a 350 degree oven for 40 minutes.

BLACKBERRY COBBLER

Steps:

• Preheat oven to 350°F. Spray a 9" x 13" baking pan with cooking spray.
• In a bowl, gently toss berries with ginger, 4 tablespoons of Splenda Stevia Sweetener, , water, and lime juice. Let berries sit for at least 15 minutes for juices to accumulate.
• In another bowl, 5 tablespoons of sweetener, flour, baking powder, and salt.
• In a large bowl combine canola oil, yogurt, vanilla extract, and milk. Add the dry ingredients; stir just until batter comes together (do not overmix).
• Pour batter into the baking pan, using a spatula to spread batter as best you can (it's OK if it doesn't completely fill the pan). Top with the berries and juice.
• Bake until a toothpick inserted in the center of the cobbler comes out clean, about 50 minutes. Serve warm.

HEALTHY SUGAR-FREE LOW CARB BLACKBERRY COBBLER RECIPE

Steps:

• Preheat the oven to 350 degrees F.
• In a large bowl, toss together the berries, lemon juice, and sweetener. Sprinkle (don't dump) a tablespoon gelatin over the mixture and mix to combine, then repeat with the other tablespoon gelatin.
• Transfer the berries to the bottom of a glass or non-stick 8x8 inch (20x20 cm) baking pan.
• In another large bowl in the microwave, or a saucepan on the stove, melt the coconut oil. Remove from heat.
• Stir the vanilla extract into the melted coconut oil. Stir in the almond flour, sweetener, baking powder, and sea salt. The dough should be crumbly, but buttery and a little moist.
• Crumble the dough over the top of the berries in the pan, leaving some small spaces of berries shining through.
• Bake the cobbler for about 25-30 minutes, until the top is golden. Rest at least 10 minutes before serving, or cool to room temperature for even thicker cobbler.

SPLENDA MIXED BERRY COBBLER

Steps:

• Combine all crust ingredients except shortening in a bowl; cut in shortening until mixture resembles coarse cornmeal.
• Place in an airtight container, store in a cool dry place while preparing other fruit mixture.
• In a bowl, toss the fruit with Splenda, cornstarch, lemon juice and zest; let sit for 20 to 30 minutes.
• Preheat oven to 375 degrees.
• Place butter in a cast iron Dutch oven (5 to 6 quarts), or a large cast iron skillet (what I use); place on stove to melt butter; remove from heat.
• In a bowl, combine the Crust mixture with the water and mix until just combined; pat out dough until formed into a large round patty big enough to fit into bottom of skillet with a small amount up the sides.
• Spoon the fruit mixture over the dough.
• Place in oven and bake 30 to 40 minutes until dough is golden brown and risen, and the fruit is bubbly.
• Remove from oven and let cool for 15 minutes.

DIABETIC TRIPLE BERRY CRISP

Steps:

• 1. Preheat oven to 350
• 2. In a large bowl, gently toss together blackberries, raspberries, blueberries, and Splenda/sugar blend; set aside.
• 3. In a separate large bowl, combine flour, oats, Splenda brown/sugar blend, cinnamon, and nutmeg
• 4. Cut in butter until crumbly.
• 5. Press half of mixture in the bottom of a 9x13 inch pan.
• 6. Cover with berries.
• 7. Sprinkle remaining crumble mixture over the berries.
• 8. Bake in the preheated oven for 30 to 40 minutes, or until fruit is bubbly and topping is golden brown.

EASY SPLENDA BLUEBERRY COBBLER

Steps:

• Mix dry ingredients add milk
• Place in sprayed 8x8 pan.
• Add fruit right on top
• Bake 350 for 40 mins.