Friday, 30 May 2014


1 cup flour
3 Tbsp. sugar
1 tsp. baking powder
1 1/2 tsp. cinnamon
1 egg
1/4 cup fat-free milk
2 Tbsp. canola oil
1/8 tsp. salt
2 cups raspberries
2 cups blueberrires

1/2 Tbsp. lemon juice
1 cup sugar
1/4 cup flour

In a large bowl, combine 1 cup flour, 3 Tbsp. sugar, baking powder and cinnamon.

In a small bowl combine egg, milk and canola oil. Whisk together until completely blended.

Add egg mixture to flour mixture and stir until just moistened.

Spread over the bottom of a 5qt slow cooker.

In a medium bowl, combine 1 cup sugar and 1/4 cup flour and salt. Next add in raspberries and blueberries (fresh, frozen or canned will work. canned will need to be well drained) and lemon juice.

Stir to completely and evenly coat the raspberries and blueberries with the sugar-flour.

Evenly distribute the raspberries and blueberries over batter.Cover and cook on LOW for about 2 to 2 1/2 hours or until batter is cooked through.

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