Low Point Slow Cooker Cobbler
Ingredients
- 6 cups fresh or frozen blueberries, cranberries, diced strawberries, raspberries, rhubarb, blueberries, apples (peeled and diced), or peaches
- 1 /2 cup white granulated sugar substitute ( I use
- 1 tbsp cornstarch
- 1 1/2 tsp vanilla extract
- 1 package pillsbury sugar free yellow cake mix
- 2 Tbsp Land o’ Lakes light butter made with canola oil
Instructions
-
-
- Spray a 5-quart slow cooker with non stick cooking spray.
- Combine fresh or frozen (thawed) fruit, white granulated sugar substitute, cornstarch; stir in vanilla.
- In a large mixing bowl combine cake mix & melted butter. Stir until well combined.
- Sprinkle crumbled cake mix over the fruit mixture.
- Cover. Cook on low until too is set about 3-4 hours.
- Serve with fat free cool whip or light ice cream, for additional points.
-
Oven Directions:
-
-
- Preheat oven to 350 degrees. Spray a 9 x 13 with non stick cooking spray.
- Combine fresh or frozen fruit, white granulated sugar substitute, cornstarch; stir in vanilla.
- In a large mixing bowl combine cake mix & melted butter. Stir until well combined.
- Sprinkle crumbled cake mix over the fruit mixture.
- Cook for 22-25 minutes or until bubbly.
- Serve with fat free cool whip or light ice cream, for additional points.
-
Makes 12 ( 3/4 cup) servings
4 Points® per serving
Notes
1. The Lakanto Monkfruit Sweetener (sugar substitute) that is used in this recipe is zero points. Please keep in mind-the point value can vary depending on the brand of sugar substitute you choose to use.
Lakanto Monkfruit Sweetener also has a 1:1 ratio to real sugar. If you use a different sugar substitute you will want to use the equivalent to real sugar that is recommended on back of the sugar substitute package.
Smartpoints: GREEN: 4 SmartPoints per serving BLUE: 4 SmartPoints per serving PURPLE: 4 SmartPoints per serving