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Preheat oven to 350°F. Prepare a 9-inch by 13-inch baking pan by coating it with cooking spray.
Add berries into a medium bowl along with ginger, ¼ cup SPLENDA, water, and lime juice. Let berries sit for at least 15 minutes for juices to accumulate.
Into a small bowl, add all the dry ingredients: ½ cup SPLENDA, flour, baking powder, and salt.
Into a large bowl, add the wet ingredients: canola oil, yogurt, vanilla, and milk. Stir together to combine. Add in the dry ingredients, again stirring to combine until just mixed together, making sure not to over-combine the mixture.
Pour batter into the baking pan. Use a spatula to spread batter in the pan the best you can—it’s okay if it doesn’t go to the edge of the pan since it will spread while baking. Top with the reserved berries and juices.
Bake in the oven until a toothpick inserted in the center of the cobbler comes out clean, about 50 minutes.
Remove from oven and use a spoon to scoop out cobbler portions onto a plate. Serve.
Cooking Tip: Frozen blackberries—or even mixed berries—can be substituted for the fresh. Use 3 thawed, undrained 12-ounce packages and nix the water in the recipe. The cobbler’s appearance will be more colorful due to the extra berry juice and be just as tasty.
Keep it Healthy: Combining fresh berries with a tablespoon or two of SPLENDA plus a few tablespoons of water and letting it sit like in this recipe brings out the berry’s juices for a sauce of sorts. Stir these berries into yogurt, pile onto angel food cake, or just eat them straight-up.
Tip: Other flavored extracts can be used instead of vanilla—the same amount of almond extract or lemon extract compliment the berry flavors.