Fat free vegan blueberry cobbler
Often part of managing to stay on a diet is learning how to cope with those naughty cravings that strike everybody from time to time. You can decide to let yourself have a blow out where you have the calorie laden treat you are desiring or deny yourself it. The denial path may feel as if it is the correct one but if I do that then I end up wanting the naughty treat even more and chances are I will eventually give in and in a bigger way that would have originally been the case.
There is, as Tony Blair so famously once said, a third way. That third way is to find a recipe that adapts the naughty recipe and makes it so that you can enjoy a healthier version of the treat. Okay, it might not be exactly the same but it is close and it stops you going for broke and blowing the diet.
This week, I was really craving some sort of fruit cobbler but I knew there was no way I could justify having all those eggs and butter that goes into a normal cobbler recipe. So, I took to the foodie internet and searched for a cobbler recipe that would satisfy my craving but be pretty low fat.
I was on Food.com (the new name for Recipezaar) when I saw Lady Pit’s recipe for her Any Fruit Fast Fat Free Cobbler recipe and thought it was worth a try. The only sutible fruit I had for this fat free cobbler recipe was some frozen blueberries. A blueberry cobbler sounded really good and so I decided that was going to be the way to go.

fat free vegan blueberry cobbler recipe
The cobbler recipe was really easy to put together. Essentially, all you do is mix together the dry ingredients with the wet, pour it into a pan and then throw the fruit in and let it bake. I didn’t even bother to defrost my frozen blueberries and it still worked just fine.
The only change I made to the fat free cobbler recipe was to use light soy milk instead of the normal milk that was called for in the original recipe. Since the original cobbler recipe didn’t call for any eggs, this then turned this into a fat free vegan cobbler recipe.
No, it wasn’t exactly the same as a traditional blueberry cobbler that is full of eggs, real milk and butter but it was very tasty, easy and hit the craving spot without making me feel guilty. That has to be a win and I know I will be making this again with whatever frozen fruit I happen to have around. I am thinking it would be especially nice with some frozen cherries for when I get a cherry pie craving.
Perhaps the only change I would make to this vegan cobbler recipe is to bake it in a smaller dish. I think I used a slightly bigger one than was called for in the recipe and that meant it didn’t get very thick. However, it tasted great and the oozing and juicy warm blueberries mixed with the cobbler crust was just what my tastebuds were calling out to enjoy. It was a bit like a giant flat blueberry muffin with extra juicy blueberries and that isn’t going to be a bad combination for me.





















