Slow Cooker 4-Ingredient Blackberry Grunt Directions:
Lightly coat the inside of a 4- to 6-quart slow cooker with cooking spray.
Add the frozen blackberries and sprinkle the sugar evenly over them.
Pour in the water and stir gently.
Cover and cook on HIGH for 1 1/2–2 hours, until the berries are soft and bubbling in a deep purple syrup.
Place the baking mix in a medium bowl.
Gradually stir in 1/2–3/4 cup of the hot blackberry syrup until a thick, sticky dough forms.
Drop the dough in 8 equal mounds over the bubbling berries, leaving small spaces between them.
Place a clean kitchen towel beneath the lid, keeping its edges safely away from the heating element.
Cover and cook on HIGH for another 1 1/2–2 hours, until the dumplings are puffed and cooked through.
Turn the slow cooker to WARM and let the grunt rest for 10 minutes so the syrup can thicken slightly.
Divide into 8 servings, giving each portion one dumpling and plenty of warm blackberry sauce.
WW Points Calculation
Frozen blackberries, 32 ounces: 0.00 points
Granulated sugar, 1/2 cup: 24.00 points
Water, 1 cup: 0.00 points
Reduced-fat all-purpose baking mix, 2 cups: 30.00 points
Points Information
Total Points: 54.00 points
Servings: 8 servings / 1 dumpling with blackberry sauce
Points per serving: 6.75 points
Nutrition Information
Calories: 220
Protein: 4 g
Carbohydrates: 48 g
Fat: 3 g
Fiber: 6 g
Sugar: 23 g
Sodium: 410 mg
I'm waiting for your comments! Enjoy!
