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Strawberry Recipes, Issue #57 - Strawberry Cobbler
April 12, 2009

The Ezine For Every Strawberry Lover!

April 12th, 2009

Issue #57


Happy Easter to Everyone!

I hope you are enjoying the time with your family. We will have friends over tonight (family get-together was yesterday), and I'm planning to do this fantastic Strawberry Cobbler recipe.

It is a wonderful dessert and low fat dish at the same time. Can you imagine anything better?

Strawberry Rhubarb Cobbler


  • 1 cup (250g) fresh Strawberries
  • 3 stalks rhubarb
  • 1/2 cup (125g) brown sugar
  • 1/2 cup (125g) water
  • 2 teaspoons lemon juice
  • 1 1/2 cups (375g)low fat bisquick
  • 1/2 cup (125ml) skim milk
  • 1/3 cup (75g) sugar
  • 8 ounces (250ml) cool whip - Lite

Makes 8 servings


Clean and hull strawberries, cut into quarts. Wash rhubarb and cut into small pieces.

Place rhubarb, strawberries, water, brown sugar and lemon juice in a large pan with a tight fitting cover, heat on medium just until it begins to boil.

In the meantime mix bisquick and milk with a fork until you get a soft dough.

Slowly add bisquick dough to the boiling fruit. Keep cooking on medium for 10 minutes uncovered.

Cover and cook for another 10 minutes. Pour into a large serving dish all at once, cool, cover with cool whip and a few whole strawberries for decoration.


Nutritional Information per serving

  • cal: 276
  • fat: 2g
  • protein: 3g
  • carbs: 57g
  • cholesterol: 1mg
  • sodium: 219mg

Kitchen Tip

Strawberries bought in the supermarket often have a tasteless white core.

To quickly remove both the core and the leafy stem end, push a plastic drinking straw up through the bottom of the strawberry.

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