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Name: Blueberry Grunt
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 4
Cuisine: American
Ingredients: 2 pt Fresh or frozen blueberries; 2 1/2 ts Baking Powder; 1/2 c Water; Warm if using frozen; 2 tb Light brown sugar; 2 tb Instant tapioca; 1/2 c Plus 2 tb sugar; divide; 1/2 c milk; 2 c All-purpose flour; 4 tb Unsalted butter; chilled; 1 lg Egg; 1/2 ts Salt

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INGREDIENTS

2 pt Fresh or frozen blueberries
2 1/2 ts Baking Powder
1/2 c Water; Warm if using frozen
2 tb Light brown sugar
2 tb Instant tapioca
1/2 c Plus 2 tb sugar; divide
1/2 c milk
2 c All-purpose flour
4 tb Unsalted butter; chilled
1 lg Egg
1/2 ts Salt

Servings

INSTRUCTIONS

In a 3-1/2 quart slow cooker, combine blueberries, the 1/2 c granulated sugar, the water and tapioca. Cover and slow-cook until the berries have formed a thick sauce, 5 to 6 hours on LOW. In a medium bowl, whisk flour, the remaining 2 tb granulated sugar, baking powder and salt to combine. Using a pastry blender or two knives, cut in the butter until the mixture resembles coarse meal. In small bowl, beat milk and egg together. Stir into flour mixture to form a soft dough. Turn the slow-cooker setting to HIGH. Drop the dough by tablespoonfuls on top of the blueberries. Cover and slow-cook until the topping is firm and a toothpick inserted in the center comes out clean, about 30 minutes. Sprinkle the dumplings with the brown sugar. Let the grunt stand for 5 minutes before serving, then spoon into individual bowls. Source: Ready and Waiting, Rick Rodgers Posted to EAT-L Digest by Jazzbel on Dec 4, 1997

NOTES

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Blueberry Grunt

2 pt Fresh or frozen blueberries
2 1/2 ts Baking Powder
1/2 c Water; Warm if using frozen
2 tb Light brown sugar
2 tb Instant tapioca
1/2 c Plus 2 tb sugar; divide
1/2 c milk
2 c All-purpose flour
4 tb Unsalted butter; chilled
1 lg Egg
1/2 ts Salt

In a 3-1/2 quart slow cooker, combine blueberries, the 1/2 c granulated  sugar, the water and tapioca. Cover and slow-cook until the berries have  formed a thick sauce, 5 to 6 hours on LOW. In a medium bowl, whisk flour,  the remaining 2 tb granulated sugar, baking powder and salt to combine.  Using a pastry blender or two knives, cut in the butter until the mixture  resembles coarse meal. In small bowl, beat milk and egg together. Stir into  flour mixture to form a soft dough. Turn the slow-cooker setting to HIGH.  Drop the dough by tablespoonfuls on top of the blueberries. Cover and  slow-cook until the topping is firm and a toothpick inserted in the center  comes out clean, about 30 minutes. Sprinkle the dumplings with the brown  sugar. Let the grunt stand for 5 minutes before serving, then spoon into  individual bowls. Source: Ready and Waiting, Rick Rodgers  Posted to EAT-L Digest  by Jazzbel <jazzbel@MAIL.BATELNET.BS> on Dec 4,  1997

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Nutrition

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Serving Size: 1 Serving (252g)
Recipe Makes: 4 Servings

Calories: 365
Calories from Fat: 27 (7%)

Amt Per Serving		% DV

	Total Fat 3g	4 %
	Saturated Fat 0.7g	3 %
	Monounsaturated Fat 0.7g
	Polyunsanturated Fat 0.9g
Cholesterol 53.5mg		16 %
Sodium 1044.2mg		36 %
Potassium 204.4mg		5 %
Total Carbohydrate 76.8g		23 %
	Dietary Fiber 6.1g	25 %
	Sugars, other 70.6g
Protein 8.8g		13 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 365

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