Pear and Stilton Cobbler: American Diabetes Association Vegetarian Cookbook

This delicious vegetarian dessert will delight everyone! Tip from Chef Steve Petusevsky: You can substitute domestic  blue cheese or cheddar for stilton, and be sure to use pears that are ripe but not soft, preferably Anjou or green pears.

Pear and Stilton Cobbler from the American Diabetes Association Vegetarian Cookbook

This recipe is from our new cookbook, The American Diabetes Association Vegetarian Cookbook: Satisfying, Bold, and Flavorful Recipes from the Garden by Chef Steve Petusevsky.

Yield:  12 servings

Ingredients

Bottom Fruit Layer:
8 Anjou pears, peeled, cored, and cut into 1-inch cubes
Juice of 1 lemon (zest first and reserve for batter)
1 tablespoon cornstarch
1/4 cup crumbled Stilton or blue cheese
1 teaspoon almond extract
Pinch salt

Cobbler Batter:
7 tablespoons light butter canola oil blend or light butter (such as Land O’ Lakes), softened
1/4 cup egg substitute
1/4 cup Splenda Brown Sugar Blend
1 1/4 cups whole-wheat flour
1/2 cup old-fashioned rolled oats
2 teaspoons baking soda
1/2 teaspoon salt
1/2 cup low-fat buttermilk
1 teaspoon lemon peel or zest
1/4 cup pecan pieces

Preparation

  1. To make the Fruit Layer, preheat oven to 350°F. In a large bowl, combine pears, lemon juice, cornstarch, Stilton cheese, almond extract, and salt. Place in a 2-quart ovenproof nonreactive dish.
  2. To make Batter, in a medium bowl, using an electric hand mixer or whisk, beat together butter and brown sugar until smooth. Add egg and beat to combine well.
  3. In another bowl, combine flour, oats, baking soda, and salt. Add half the flour mixture to butter mixture and beat to combine. Mix in half the buttermilk and mix to combine. Add remaining flour mixture and combine. Mix in remaining buttermilk, lemon zest, and pecans.
  4. Spread batter on top of fruit layer in pan and bake 45 minutes.

Nutritional Information

Calories: 205
Calories from Fat: 55
Total Fat: 6.0g
Saturated Fat: 2.0g
Trans Fat: 0.0g
Cholesterol: 5mg
Sodium: 435mg
Potassium: 255mg
Total Carbohydrate: 35g
Dietary Fiber: 6g
Sugars: 14g
Protein: 4g
Phosphorus: 100mg

Exchanges

2 carbohydrate, 1 fat

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