(Skinny) Strawberry & Blueberry Cobbler

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Do you have any big plans for July 4th? The holiday is actually a big milestone for me. Last year, I badly broke my leg and it's been a (very slow and painful) uphill battle since then. It's not anywhere near 100% yet but my life is finally starting to get back to normal.

We have friends from Texas coming to see us this week (weeee!!!) and we have big plans for the 4th that involve lots of outdoor activities. I'm no wilderness girl but I'm embracing my new-found mobility and going to try and participate as much as possible. If you don't hear from me for awhile, you know I overdid it! :)

One of my diet downfalls are potlucks. I'm a sucker for homemade goodies brought by my friends, and the buffet that calls me to graze is more than I can resist. Cobbler typically finds a place at the table for most southern BBQs and picnics so this cobbler is PERFECT if you're trying to eat healthier. Even if you aren't counting calories, you'll still find it delicious and easy.

By swapping out some of the butter for canola oil, and using whole wheat flour, you greatly reduce the calories. Any fruit could be used, too - I went for my faves, strawberries and blueberries, which just happen to be red and blue for July 4th!

Throw it all in your cast iron skillet and it'll be pretty enough to go from oven to table.

Stay safe, don't fall off the porch and break your leg, and HAVE FUN this July 4th!

{Skinny} Strawberry & Blueberry Cobbler
3 tablespoons unsalted butter
3 tablespoons canola oil
1 cup whole-wheat flour
1.5 teaspoons baking powder
1/2 teaspoon salt
1 cup reduced-fat milk
1/2 cup sugar
1 teaspoon vanilla extract
3.5 cups sliced fresh strawberries
2 cups fresh blueberries

Preheat oven to 350.

Add butter and oil to a 12 inch cast iron skillet and place in the oven until melted and fragrant, 5-7 minutes.

Meanwhile, combine flour, baking powder, and salt in a large bowl. Add milk, sugar, and vanilla. Stir to combine.

Add the melted butter/oil to the bowl and stir to combine. Pour batter into the hot pan.

Spoon strawberries and blueberries evenly over the batter.

Return pan to oven  and bake until the top is browned and the batter around the fruit is completely set, 50 minutes to 1 hour. Remove to wire rack and cool at least 15 minutes before serving warm.

Makes 10 servings. Each serving: 182 calories; 8g fat (3g sat, 3g mono); 11 mg cholesterol; 26g carbohydrates; 3g protein; 3g fiber; 212mg sodium; 140mg potassium.

Source: slightly adapted from Eating Well