Food recipes
Blueberry Slump
Blueberry Slump Ingredients: blueberries, raw water, bottled, generic sugars, granulated wheat flour, white, all-purpose, unenriched sugars, granulated leavening agents, baking powder, double-acting, sodium aluminum s...
Blueberry Slump
Ingredients:
blueberries, raw
water, bottled, generic
sugars, granulated
wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d
egg substitute, powder
yogurt, greek, plain, nonfat
Directions:
In a large saucepan, combine blueberries, water and confectioners' sugar.
Set pan over high heat and bring to a boil.
Reduce heat to medium and simmer 5 minutes.
Meanwhile, in a medium bowl, whisk together flour, granulated sugar, baking powder and salt.
In a small bowl, whisk together milk and egg substitute.
Add milk mixture to flour mixture and stir until combined.
Using a 1/2 cup measure, pour 4 heaping half cups of batter into blueberry mixture (most of the batter will sink to the bottom).
Cover pan and simmer 10 minutes without liftting the lid.
Check dumpling for doneness (they should be firm and dry to the touch).
If not done, replace lid and cook 5 minutes longer.
Spoon mixture into shallow bowls and top each serving with 1/4 cup yogurt.
Ingredients:
blueberries, raw
water, bottled, generic
sugars, granulated
wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d
egg substitute, powder
yogurt, greek, plain, nonfat
Directions:
In a large saucepan, combine blueberries, water and confectioners' sugar.
Set pan over high heat and bring to a boil.
Reduce heat to medium and simmer 5 minutes.
Meanwhile, in a medium bowl, whisk together flour, granulated sugar, baking powder and salt.
In a small bowl, whisk together milk and egg substitute.
Add milk mixture to flour mixture and stir until combined.
Using a 1/2 cup measure, pour 4 heaping half cups of batter into blueberry mixture (most of the batter will sink to the bottom).
Cover pan and simmer 10 minutes without liftting the lid.
Check dumpling for doneness (they should be firm and dry to the touch).
If not done, replace lid and cook 5 minutes longer.
Spoon mixture into shallow bowls and top each serving with 1/4 cup yogurt.