4-Ingredient Slow Cooker Blueberry Grunt Directions:
Lightly coat the inside of a 4- to 6-quart slow cooker with cooking spray.
Add the frozen blueberries and sugar to the slow cooker and stir gently until evenly combined.
Spread the blueberries into an even layer, cover, and cook on HIGH for 1 hour, until bubbling and juicy.
Place the self-rising flour in a medium bowl.
Pour in the skim milk and stir just until a soft, thick batter forms with no dry flour remaining. Do not overmix.
Carefully remove the slow cooker lid and gently stir the bubbling blueberry mixture.
Drop the batter over the fruit in 8 evenly spaced mounds.
Cover and continue cooking on HIGH for 1 to 1 1/2 hours, until the topping is puffed and cooked through.
Insert a toothpick into the center of one biscuit mound; it should come out without wet batter.
Turn off the slow cooker and let the blueberry grunt stand, covered, for 10–15 minutes so the fruit mixture can thicken.
Divide into 8 servings, giving each portion blueberry filling and one biscuit-style topping.
Serve warm with 1 small scoop of vanilla ice cream on top, if desired.
Cool leftovers completely and refrigerate for up to 3 days. Reheat gently before serving.
WW Points Calculation
Frozen wild blueberries, 6 cups: 0.00 points
Granulated sugar, 1/2 cup: 24.00 points
Self-rising flour, 1 1/2 cups: 18.00 points
Skim milk, 3/4 cup: 3.00 points
Points Information
Total Points: 45.00 points
Servings: 8 servings / 1 biscuit mound with blueberry filling
Points per serving: 5.63 points
Nutrition Information
Calories: 200
Protein: 4 g
Carbohydrates: 47 g
Fat: 1 g
Fiber: 3 g
Sugar: 25 g
Sodium: 290 mg
I'm waiting for your comments! Enjoy!
