slow-cooked blueberries and dumplings

Name: Slow-cooked blueberries and dumplings
Prep time: 20 min
Cook time: 3 h
Yield: 6
Ingredients: 1-1/4 cup(s) plus 2 tbsp stevia sweetener or sugar; 3 tablespoon(s) flour; 2 teaspoon(s) lemon zest; 2 - 16 oz pkgs frozen wild blueberries, like wyman's; 1-1/2 cup(s) heart healthy bisquick biscuit mix; 3 tablespoon(s) butter; 1 - 8 oz container light sour cream.

(1 RATING)

86 Pinches

sherry monfils

worcester, MA

Updated on Oct 2, 2012

I love anything w/ blueberries and this is a treat! It's great for breakfast or as a snack. Since I usually get up @ 5 a.m. every morning, I start it @ 5:30 and it's ready by about 9.

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prep time 20 Min

cook time 3 Hr

method ---

yield 6 serving(s)

Ingredients

1-1/4 cup plus 2 tbsp stevia sweetener or sugar
3 tablespoons flour
2 teaspoons lemon zest
2 - 16 oz pkgs frozen wild blueberries, like wyman's
1-1/2 cup heart healthy bisquick biscuit mix
3 tablespoons butter
1 - 8 oz container light sour cream.

How To Make slow-cooked blueberries and dumplings

Step 1

In 3-quart saucepan, stir together 1-1/4 cups stevia or sugar, flour, and lemon zest. Stir in blueberries. Cook on medium, stirring constantly until sugar dissolves.

Step 2

Increase heat to medium-high heat. Bring to boil, stirring often. Cook until thickened, about 5 mins. In bowl, mix together bisquick mix and 2 tbsp sugar. Cut in butter w/ 2 forks until crumbly. Add sour cream. Stir until just moistened and soft dough forms.
Step 3

Pour blueberry filling into slow-cooker. drop dough in 6 lg spoonfuls onto filling. Cover, cook on low for 3 hrs.
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