Blueberry cobbler (crockpot)
1/2 cup flour
3/4 cup Splenda; divided 1/4 cup + 2 tbsp
1/2 tsp. baking powder
1 egg beaten or egg substitute
1 tbsp. milk; lowfat
1 tbsp. vegetable oil; applesauce would work better
2 cups blueberries
1/4 cup water
In a bowl, combne flour, half of the divied sugar, baking powder, salt, cinnamon, and nutmeg. In a smaller bowl, combine egg, milk and oil. Stir this into the dry ingredients until moistened. Grease the crock well and spread the batter evenly on the bottom.
In a saucepan, combine blueberries, water, and other half of the divided sugar, bring to a boil and remove from heat. Pour into crock and cook on high for 2 hours, then turn crock off. uncover and let set for 30 minutes before eating.