©Photographed by Stephanie M. Smith. Visit her Web site www.healthnut.zenfolio.com.

(Click on photo for full-size image!)

Makes 6 servings

My fabulous intern, Stephanie Smith, and I came up with this “tasteover” together. We wanted to highlight fresh colorful berries in a comforting dessert. This raspberry-blackberry cobbler is the result. The photo speaks for the deliciousness, which is all thanks to Stephanie. Watch out world … a budding professional photographer is in the making. We hope you enjoy our cobbler. Let us know what you think!

Calories Saved: 250

1 cup + 1 tablespoon turbinado sugar
3/4 cup + 2 tablespoons whole-wheat pastry flour
1/4 cup steel cut oats
2 teaspoons baking powder
1 cup reduced-fat (2%) organic milk
1/4 teaspoon pure vanilla extract
1/4 teaspoon pure almond extract
1/4 teaspoon sea salt
3 tablespoon unsalted butter, melted
1 3/4 cups fresh blackberries, rinsed and patted dry
1 3/4 cups fresh raspberries or pitted cherries, rinsed and patted dry
1/2 cup vanilla frozen yogurt
2 tablespoons sliced natural almonds, pan-toasted

1. Preheat the oven to 350°F. Coat a deep-dish (about 10 1/4-inch) stoneware pie baking dish or a 9- x 13-inch stoneware baking dish with cooking spray.
2. Whisk together 1 cup of the sugar, the flour, oats, baking powder, milk, extracts, and salt until well combined. Whisk in the melted butter. Pour the batter into the prepared baking dish. Sprinkle evenly with 1 1/4 cups of the blackberries, 1 1/4 cups of the raspberries, and the remaining 1 tablespoon sugar. Bake until golden brown, about 1 hour. Remove from the oven and let stand for at least 5 minutes.
3. Portion into 6 bowls using a large spoon, top with the frozen yogurt, the remaining 1/2 cup blackberries and 1/2 cup raspberries, and the almonds, and serve.

©Photographed by Stephanie M. Smith. Visit her Web site www.healthnut.zenfolio.com.

Per serving: 340 calories, 9g total fat, 4.5g saturated fat, 0g trans fat, 20mg cholesterol, 290mg sodium, 63g total carbohydrate, 7g dietary fiber, 43g sugars, 6g protein

The “Before” Recipe

blackberry cobbler

Adapted from foodnetwork.com

Makes 4 servings

4 tablespoon unsalted butter, melted + 2 teaspoons unsalted butter
1 1/4 cups + 2 tablespoons granulated sugar
1 cup self-rising flour
1 cup whole milk
1/4 teaspoon salt
2 cups fresh blackberries, rinsed and patted dry
1/4 cup freshly-prepared whipped cream

1. Preheat the oven to 350°F. Grease a 3-quart baking dish with 2 teaspoons of the butter.
2. Whisk together 1 cup of the sugar, the flour, milk, and salt until well combined. Whisk in the melted butter. Pour the batter into the prepared baking dish. Sprinkle evenly with the blackberries and 1/4 cup of the sugar.
3. Bake until a light golden brown appearance, about 50 minutes. Sprinkle with the remaining 2 tablespoons sugar and continue to bake to a bubbly, golden brown appearance, about 10 minutes more.
4. Portion into 4 dessert bowls, top with whipped cream, and serve.

Per serving: 590 calories, 17g total fat, 10g saturated fat, 0.5g trans fat, 45mg cholesterol, 590mg sodium, 107g total carbohydrate, 5g dietary fiber, 76g sugars, 7g protein

Tasteover Tips

• Use turbinado sugar instead of white sugar for a richer, more natural taste and more caramelized appearance
• Boost flavor by way of extracts, like pure vanilla and almond extract, especially when baking with less sugar and butter
• Create extra texture with steel cut oats in place of part of the flour
• Highlight berry goodness by using two different types—blackberries and raspberries—which will create vivid color and flavor interest; plus use them two ways—cooked within and fresh atop the cobbler
• Top with frozen yogurt to allow for a larger portion than with whipped cream—and to better provide a cool vs. warm temperature contrast
• Finish with toasty almonds for nuttiness, of course, and yet another layer of texture and eye appeal