Recipe Week #9
WILD BLUEBERRY COBBLER

Weekly recipes and ingredients are on display at Ellsworth Hannaford (shown) and Trenton Marketplace IGA.

This delicious, low-sugar cobbler can also be prepared with blackberries.
Both fruits are excellent sources of phytochemicals and antioxidants. Recipe was adapted from The New Vegetarian Epicure by Anna Thomas.

• 6 cups frozen or fresh Maine wild blueberries

• ¾ cup sugar

• 4 teaspoons cornstarch

• 2/3 cup water

• 3 tablespoons lemon juice

• 1 1/3 cup whole meal flour (or 1 cup all purpose and 1/3 cup wheat germ)

• 3 tablespoons sugar

• Generous ½ teaspoon baking soda

• Generous 1 teaspoon baking powder

• 1 teaspoon cinnamon

• ½ teaspoon freshly grated nutmeg

• 4 tablespoons butter, melted

• 2/3 cup buttermilk

Preheat the oven to 400 degrees. In a large, non-reactive pot, combine the water, ¾ cup sugar, cornstarch and lemon juice. Stir to dissolve, then add the fruit. Bring the mixture to a simmer over medium heat and cook for a few minutes to cook the cornstarch. Taste and correct the sugar or lemon juice if necessary. Pour the mixture into a greased 9 inch by 13 inch glass baking pan.

In a medium bowl, mix together the dry ingredients (flour, baking soda and baking powder, sugar, and spices) Melt the butter and whisk into the buttermilk. Pour into the dry ingredients and stir until just combined. The batter will be sticky. Drop by spoonfuls onto the fruit. Bake until the topping is golden, about 25 minutes. Makes 12 servings.

Nutritional analysis per serving: 192 calories, 3 grams protein, 37 grams carbohydrates, 5 grams fat (0 grams trans fat), 116 mg. sodium, 4 grams fiber.

Nutritional analysis per serving: 135 calories, 2 grams protein, 13 grams carbohydrates, 9.5 grams fat, (0 grams trans fat), 100 mg. sodium, 4 grams fiber.

Cheryl Wixson’s Kitchen is a non-profit organization dedicated to teaching people the joys and benefits of healthy eating and cooking utilizing regional products while supporting a sustainable environment.  For more recipes, visit our website at: www.cherylwixsonskitchen.org

Lose and Win is sponsored by Healthy Hancock, a coalition of organizations working together to improve the health of residents in Hancock County.

Healthy Hancock's Lose and Win teams gathered at The Grand in Ellsworth this week and received excellent motivation from Lynn Bolduc, EMMC Dietitian and Pete Loiselle who lost 500 pounds.

The top winners this week were both from Deer Isle/Stonington. The "Northern Lights" were number one and the "Southeast Shedders" came in second. Third place was tied by the "Ten Week Wonders" from Jackson Lab and the "Skinny Bees". The end of the 10 week program will be celebrated on March 7 in Deer Isle and March 8 in Ellsworth. Na Haumana Hula O Hawai'i will provide the entertainment at the Ellsworth Middle School at 5:45 pm.

Awards will be given to our winning teams that have accumulated a loss of over 2,600 pounds. Individuals will also be recognized for their accomplishments.