This old-fashioned New England dessert is an irresistible combination of blueberries and dumplings cooked on top of the stove and served warm. Ice cream or frozen yogurt makes a wonderful accompaniment.
- 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. ground nutmeg
- 3⁄4 cup oat milk or milk
- In large nonaluminum saucepan, combine berries and 1⁄2 cup sugar. Cook over medium heat, stirring occasionally, until berries come to a boil.
- Meanwhile, in medium bowl, sift flours, baking powder, salt, remaining 1⁄2 cup sugar, cinnamon and nutmeg. 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. Using large spoon, transfer dumplings to serving bowl. Surround with berry mixture.
- Spoon dumplings and fruit into dishes and serve warm, topped with vanilla ice cream or nondairy frozen vanilla dessert.
- Serving Size: 8 Servings
- Calories: 206
- Carbohydrate Content: 47 g
- Fat Content: 1 g
- Fiber Content: 3 g
- Protein Content: 4 g
- Sodium Content: 91 mg