My in-laws brought Blackberries from their garden this weekend, so I made this dessert based on Cooking Light’s Blueberry and Blackberry Galette with Cornmeal Crust
Pastry:
1 1/2 cups WHITE whole wheat flour
1/3 cup Splenda
1/4 cup cornmeal
1/4 teaspoon salt
1/2 cup cold butter, cut into small pieces
1/3 cup low-fat buttermilk
Filling:
5-6 cups blackberries
1/2 cup Splenda
2tablespoons white whole wheat flour
2 tablespoons lemon juice
1/4 cup Egg beaters
1 1/2 tablespoons turbinado sugar
1. To prepare pastry, lightly spoon flour into dry measuring cups, and level with a knife. Combine flour and next 3 ingredients (through salt) in a food processor; pulse two times. Add butter to flour mixture; pulse 4 to 5 times or until mixture resembles coarse meal. With processor on, slowly add buttermilk through food chute; process just until dough forms a ball. Gently press dough into a 4-inch circle on plastic wrap; cover. Chill 30 minutes.
2. Preheat oven to 350°.
3. Unwrap and place dough on a sheet of parchment paper. Roll dough into a 15-inch circle. Place dough and parchment on a baking sheet.
4. To prepare filling, combine berries and next 3 ingredients (through juice) in a medium bowl; toss gently to coat. Arrange berry mixture in center of dough, leaving a 2-inch border. Fold edges of dough toward center, pressing gently to seal (dough will only partially cover berry mixture).
5. Brush dough with Egg beaters; sprinkle turbinado sugar evenly over dough. Bake at 350° for 1 hour or until pastry is golden brown. Let stand 30 minutes; cut into wedges.
I served it with vanilla ice cream. Feel free to use real eggs mixed with milk and real sugar. I was trying for a lower sugar version and didn’t have any eggs on hand.
