Slow Cooker Berry Cobbler Directions:
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Lightly coat a 6-quart slow cooker with nonstick cooking spray.
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Add the frozen mixed berries to the bottom of the slow cooker and spread into an even layer. Do not thaw.
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In a mixing bowl, combine the self-rising flour and granulated sweetener.
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Add the nonfat Greek yogurt, unsweetened almond milk, and vanilla extract. Stir until a smooth batter forms.
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Spoon the batter evenly over the berries without mixing the layers.
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Drizzle the melted light butter evenly over the surface.
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Cover and cook on HIGH for 2 hours 15 minutes, or on LOW for 3 hours 30 minutes, until the topping is fully set and the berries are bubbling at the edges.
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Turn off the slow cooker and let rest, covered, for 10 minutes before serving.
WW Points Calculation
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Frozen mixed berries, 4 cups (0.00)
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Self-rising flour, 1 cup (12.00)
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Granulated zero-calorie sweetener, 1/2 cup (0.00)
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Nonfat plain Greek yogurt, 1/2 cup (0.00)
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Unsweetened almond milk, 1/2 cup (0.00)
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Vanilla extract, 1 tsp (0.00)
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Light butter, 2 tbsp (6.00)
Points Information:
Total Points: 18.00
Servings: 6 servings, 1 scoop (about 2/3 cup) each
Points per serving: 3.00
Nutrition Information
Calories: 145
Fat: 3 g
Protein: 6 g
Carbohydrates: 26 g
Sugar: 9 g
Sodium: 210 mg
I'm waiting for your comments! Enjoy!
