BERRY BAKE

1 cup + 2 Tbsp low-fat milk (1%)
3 large eggs
1/2 cup flour
1/3 cup sugar
1 Tbsp brandy (optional)
1 tsp vanilla
1/4 tsp salt
1 8 tsp nutmeg
1 1/2 cups fresh berries (try blueberries, blackberries and/or raspberries)
1 Tbsp confectioner's sugar

Preheat oven to 375. Spray a 9-inch deep dish glass or ceramic pie plate with cooking spray.
 Put the milk, eggs, flour, sugar, brandy (if using), vanilla, salt and nutmeg in a blender. 
Process until smooth and frothy, about 1 minute. 
Spread the berries evenly over the bottom of the pie plate. 
Pour the batter over the berries and place the pie plate on a cookie shet. 
Bake 50 to 60 minutes until the sides are puffed and golden, the center is just set, 
and a toothpick inserted in the center comes out clean (except for berry juice). 
Transfer to a rack to cool for 10 minutes. 
Serve immediately or let cobbler cool to room temperature. 
Dust it with confectioners sugar just before serving.

8 servings, 2 POINTS each

 
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