Cherry & Nectarine Cobbler
|For pastry dough|
|Sifted cake flour||1 Cup (16 tbs)|
|Reduced fat cream cheese||1⁄4 Cup (4 tbs)|
|Unsalted butter/Margarine||4 Teaspoon|
|Skim milk||4 Tablespoon|
|For fruit filling|
|Cherries||2 Pint, pitted|
|Ripe nectarines||4 Large, pitted and thickly sliced|
|Fresh lemon juice||2 Tablespoon|
|Krish/Grand marnier||2 Tablespoon|
|Packed brown sugar||1⁄2 Cup (8 tbs)|
|Ground cinnamon||3⁄4 Teaspoon|
|Fat free frozen vanilla yogurt||3 Cup (48 tbs)|
To make pastry: In a bowl, stir together flour, 1 tsp sugar and salt.
With a pastry cutter or your fingertips, cut cream cheese and butter or margarine into the flour mixture until crumbly.
With a fork, gradually stir in enough milk so the mixture just clumps together.
Press the dough into a disk, wrap in plastic and refrigerate for at least 1/2 hour.
(The pastry can be prepared ahead and stored in the refrigerator for up to 2 days.)
To prepare fruit and bake cobbler: Preheat oven to 400 degrees F.
In a large bowl, combine cherries, nectarines, lemon juice and kirsch or Grand Marnier, if using.
In a small bowl, stir together brown sugar, cornstarch, cinnamon and salt.
Sprinkle over the cherry mixture and toss well.
Transfer to a shallow 2-qt. baking dish.
On a lightly floured surface, roll pastry to a 1/8-inch thickness.
Carefully place over the fruit mixture, allowing about 3/4-inch pastry to hang over the edges.
Tuck the overhang under and flute the edges.
Brush the top with milk and sprinkle with sugar.
Cut several slashes in the pastry as steam vents.
Bake for about 45 minutes, or until the pastry is golden and the filling is bubbly.