Blueberry Crisp

4 cups blueberries
1 /2 cup sugar
2 tablespoons cornstarch
2 tablespoons lemon juice
1 /2 cup rolled oats
1 /2 cup flour
1 /2 cup packed brown sugar
2 tablespoons chopped toasted walnuts
6 tablespoons light margarine or butter

Preheat the oven to 375-degrees. Coat a 1-quart casserole with cooking spray.

In a large bowl, mix the blueberries, sugar, and cornstarch and lemon juice. Spoon into the casserole.

In the same bowl, mix the oats, flour, brown sugar and walnuts. With a fork or pastry blender, cut in the margarine or butter until the mixture resembles cornmeal. Sprinkle over the berry mixture.

Bake for 45 minutes or until lightly browned and bubbling. Recipe makes eight servings.

Nutrition information per serving:
Calories: 215
Protein: 2g
Carbohydrates: 40g
Fat: 6g
Saturated fat: 1g
Cholesterol: 0
Fiber: 2g
Sodium: 45mg

Blueberry Plum Cobbler

8 plums, quartered
1 pint fresh or frozen blueberries
1 /2 plus 4-teaspoons sugar
2 tablespoons plus 1 cup flour
3 /4 teaspoon baking powder
1 /8 teaspoon salt
1 /2 cup buttermilk
1 egg white, lightly beaten
1-1/2 tablespoon vegetable oil

Preheat the oven to 375-degrees. Coat and 8 x 8-inch baking dish with nonstick spray.

In a large bowl, combine the plums, blueberries, one-half cup of the sugar, and 2-tablespoons of the flour. Pour into the prepared baking dish.

In a medium bowl, combine the baking powder, salt, the remaining 1-cup of flour and 3-teaspoons of the remaining sugar.

In a small bowl, combine the buttermilk, egg white and oil. Add to the flour mixture. Stir until thick batter forms. Drop the batter by tablespoons on top of the fruit. Sprinkle with the remaining 1-tablespoon of the sugar.

Bake for 35 to 40 minutes, or until golden and bubbling. Transfer to a rack to cool. Serve warm or at room temperature.

Recipe makes eight servings.

Nutrition information per serving:
Calories: 238
Protein: 4g
Carbohydrates: 50g
Fat; 4g
Saturated fat: 0
Cholesterol: 1mg
Fiber: 3g
Sodium: 107mg