Blueberry And Raspberry Grunt
|Fresh bread crumbs||375 Milliliter|
|All purpose flour||175 Milliliter|
|Granulated sugar||50 Milliliter|
|Baking powder||15 Milliliter|
|Grated lemon rind||2 Milliliter|
|Frozen unsweetened raspberries||300 Gram|
|Frozen unsweetened blueberries||300 Gram|
Sauce: Spread 1 cup (250 mL) of the raspberries on plate; sprinkle with 1 tbsp (15 mL) of the sugar and set aside.
In large saucepan, combine remaining raspberries and sugar, blueberries and cornstarch.
Bring to boil and cook, stirring constantly, until thickened, about 4 minutes.
Cover and keep warm.
In bowl, stir together bread crumbs, flour, sugar, baking powder, lemon rind, salt and nutmeg.
Beat together milk, egg and butter; stir into dry ingredients just until moistened.
With floured hands, shape into 8 dumplings.
Bring sauce to gentle simmer; scatter reserved raspberries and any accumulated juice on top.
Add dumplings; cover and cook over medium-low heat for 20 minutes.
Calories 356 Calories from Fat 94
% Daily Value*
Total Fat 11 g16.6%
Saturated Fat 5.7 g28.6%
Trans Fat 0 g
Cholesterol 48.2 mg16.1%
Sodium 532.6 mg22.2%
Total Carbohydrates 57 g19.2%
Dietary Fiber 3.9 g15.4%
Sugars 14.5 g
Protein 8 g15.3%
Vitamin A 6% Vitamin C 2.1%
Calcium 23.9% Iron 17.6%
*Based on a 2000 Calorie diet