Low-Fat Blueberry Grunt
4 cups (2 pints) blueberries, rinsed, stemmed and patted dry
1 cup packed light brown sugar
1 cup unbleached flour
1/2 cup whole wheat pastry flour
2 tsp. baking powder
1/4 tsp. salt
1/2 tsp. ground cinnamon
1/4 tsp. grated nutmeg
3/4 cup milk or oat milk
In large nonaluminum saucepan, combine berries and 1/2 cup brown
sugar. Cook over medium heat, stirring occasionally, until berries
come to a boil. Meanwhile, sift flours, baking powder, salt,
remaining sugar, cinnamon and nutmeg into medium bowl. Add milk,
mixing just to moisten.
Drop dumplings by tablespoonfuls into boiling berries. Cover with
tight-fitting lid. Lower heat slightly. Cook without lifting lid,
about 15 minutes.
To serve, using large spoon, transfer dumplings into bowl. Surround
with berries. Break dumplings open with two forks. Serve warm,
topped with vanilla ice cream or nondairy frozen vanilla dessert.
Makes 8 servings.