Wild Blueberry Balsamic Cobbler with Vanilla Cream
Courtesy of Selena Sharpless
Makes 4 servings
2 cups Wild Blueberries
1 Tbsp Maple Syrup
2 Tbsp Balsamic Vinegar
1 cup Kashi Vanilla Graham Clusters
1 Tbsp Coconut Sugar (or brown sugar)
1 tsp baking powder
1/4 cup Vanilla Almond Milk
1 Tbsp Canola Oil
1/4 cup Light Cream Cheese
1/2 cup Vanilla Chobani Greek Yogurt
Balsamic Reduction Drizzle: 1/4 cup Balsamic Vinegar + 1 tsp Maple Syrup
Preheat oven to 375 degrees Fahrenheit. Combine blueberries, balsamic vinegar and maple syrup. Place evenly into 4 mini bowls. Mix dry cobbler ingredients. Whisk together egg, milk and canola oil in a separate bowl. Pour wet ingredients into dry and stir until blended together. Top each blueberry layer with dough and bake for 15-20 minutes. While cobbler is baking heat balsamic vinegar and maple syrup on a skillet on low heat until it is reduced. (about 5 minutes) Make cream topping by combining softened cream cheese and vanilla greek yogurt. Combine using either a whisk or hand blender until completely smooth. Once cobblers are finished serve with cream topping and drizzle with balsamic maple reduction. Enjoy!
Wild Blue is Good for You!