Blueberry Cream Cheese Cobbler
Serves:
6
Points:
- 1–2 WW points per serving (depends on your exact brands & plan)
Ingredients
Blueberry Layer
- 3 cups fresh or frozen blueberries (0 pts)
- 2 tbsp zero-cal sweetener (Monk fruit / Stevia)
- 1 tsp vanilla extract
- 1 tsp lemon juice
- 1 tsp cornstarch (≈0–1 pt total, divided)
Cream Cheese Layer
- ½ cup fat-free cream cheese (0 pts)
- ½ cup fat-free plain Greek yogurt (0 pts)
- 2 tbsp zero-cal sweetener
- 1 tsp vanilla extract
Cobbler Topping
- ½ cup self-rising flour (≈4–5 pts total)
- ½ cup unsweetened almond milk (0 pts)
- 2 tbsp zero-cal sweetener
Instructions
- Preheat oven to 375°F (190°C).
- In a bowl, toss blueberries with sweetener, lemon juice, vanilla, and cornstarch.
Spread evenly in a lightly sprayed baking dish. - Whisk together cream cheese, Greek yogurt, sweetener, and vanilla until smooth.
Spoon over blueberries (don’t mix). - In another bowl, mix flour, almond milk, and sweetener until smooth.
Pour gently over the top. - Bake 35–40 minutes until golden and bubbly.
- Let cool 10 minutes to set.
Serving Ideas (Still Low Point!)
- Top with fat-free whipped topping
- Sprinkle with lemon zest
- Serve warm or chilled — both amazing 😍
