Blueberry Grunt
Light & Easy Choices & Desserts, Kay Spicer

Posted by Schmitty

3 cups blueberries
1/2 cup sugar substitute to equal 1/2 cup sugar,
1/2 cup water
3/4 cup all-purpose flour
1/4 cup bran -- natural
1 teaspoon baking powder
1 teaspoon granulated sugar -- *see Note
1/4 teaspoon salt
1/2 cup 2% low-fat milk

*The added sugar in the recipe has been included in the carbohydrate and Food Choices Values

In a large saucepan, combine blueberries, sugar substitute and water. Bring to boil; reduce heat and simmer for 4 minutes or until blueberries are soft.

Meanwhile, in bowl, combine flour, bran, baking powder, sugar and salt. Stir in milk to make soft dough.

Drop dough by spoonfuls onto blueberry mixture to make 12 equal-size dumplings.

Cover saucepan and cook over low heat for 15 minutes or until dumplings puff and no longer doughy inside. Do not remove cover until cooking is done.

Serve immediately.

Makes 6 servings. (2 dumplings and 2 tbsp. sauce)

Description:
"I had my first taste of Blueberry Grunt in Newfoundland. and I was surprised when I found out it was all cooked on top of the stove in a heavy pot."
Source: "Published in co-operation with Canadian Diabetes Association"

Per serving: 148 Calories (kcal); 1g Total Fat; (5% calories from fat); 3g Protein; 33g Carbohydrate; 2mg Cholesterol; 218mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 0 Fat; 1/2 Other Carbohydrates

NOTES : Each serving: 2 dumplings and 2 tablespoon sauce.
Diabetic choices = 1 Starch Choice, 1 Fruits & Vegetables
Nutritional Values according to cookbooks: 123 calories, 1g fat, 3g protein, 24g carbohydrate, 3g fibre (MC)
WW Points - 2