Delicious fruit cobbler! Diabetic friendly

(Note- dated 4/13/13.  I have found a new way to make this cobbler so there are no dry spots.  I mix the cake mix with the soda in a bowl, then pour over the fruit.  Baking time remains the same.  New photos on the bottom of the post.)

I tried to lose weight with Weight Watchers awhile ago.  I wasn’t very successful.  Probably because Bluebell was NOT trying to lose weight.  It was difficult to cook for each of us differently.  And if we were out doing errands, she might suggest lunch at Five Guys.  Not too WW friendly menu there.

That all changed in January.  She went to the doctor and the doctor told her she should lose a “few pounds”.  So she also started doing Weight Watchers Online, and that has made all the difference.

We are both steadily losing.  She faster than me, but I will take any loss, even if it is only .5 pounds.

I recently wrote about our strawberry overload and how I was looking for ways to use the frozen strawberries.  Yesterday Bluebell found a yummy looking recipe on Facebook, and we decided to give it a shot.  The ingredients looked a little strange, but I am willing to try almost anything once.  I also found pictures on Living a Changed Life.  A great blog about an amazing story!

BERRY COBBLER (low sugar and low WW points)

1 box cake mix (any flavor you like- we used white cake)

2 16 oz bags of frozen fruit (we used frozen strawberries and frozen blueberries we had in the freezer) (I have since used mixed fruit bought at BJ’s.  we have also used peaches and mango…all super yummy!!)

1 can of diet Sprite or 7-Up

Place frozen fruit in a 9x 13 glass pan.  Spread dry cake mix over fruit evenly.  Pour can of soda over the top of the cake mix and fruit.  Bake at 350 for 20 minutes covered with foil.  Then remove foil and bake another 40 minutes.

Here are pictures to show how we made this:

Cobbler ingredients
Cobbler ingredients


Pour the fruit into a 9×13 pan.  (I used glass)

Frozen fruit in pan.  I used strawberries and blueberries.
Frozen fruit in pan. I used strawberries and blueberries.
Cake mix on top of fruit
Cake mix on top of fruit

Pour soda on top of cake mix and fruit:

Pour soda over all.
Pour soda over all.

How it looks before being covered with foil:

cobbler before oven

Cobbler after soda
Cobbler after soda

Covered ready to bake:

covered cobbler

after baking:

After baking.
After baking.

Ready to eat:

Mixing the cake mix with the soda in a bowl and pouring over the fruit make it look better and no more dry spots.
Mixing the cake mix with the soda in a bowl and pouring over the fruit make it look better and no more dry spots.
Much prettier!
Much prettier!


We ate it plain and it was delicious!!

The next time I make this I will make the following changes:

1) I will mix the cake mix and soda in a bowl and then pour over the fruit (it was done this way in the two photos above)






My new addiction: Hausenware Swirl Dishes

We eat.

My 17 year old son Zachary eats …….A LOT!

We use dishes to eat.

I have nice dishes.

I have pretty cream and green Longaberger dishes. They are nice.  Here is a picture of a plate so you can see the pattern.

Yes, they are pretty.  But they are old. My mother gave me those over 15 years ago, and I am in the market for new dishes.  I looked and looked, and thought about fiesta ware. It is all the rage with many of my friends.  But it just didn’t “click” for me.

Then one day I was at Ross and I saw these dishes:

swirl plate


swirl mug



swirlbowl swirl bowl

Look how pretty!!

When I saw the gorgeous vibrant colors I was hooked!!  It didn’t hurt that they were only $1.50 each…..

I went back to the Ross store and looked for more dishes.  My idea was I would get whatever colors I liked, and just have a colorful cabinet of dishes. But, every time I went back to look, there were no new dishes.  So I did some internet research, and found a Facebook page!

There is a Facebook page for EVERYTHING!!!!

On that page I found other swirl “addicts”.  I learned that these dishes are only sold in Ross stores, or online.

Thus began my Hausenware swirl search.  EVERY Ross store I could find in the Hampton Roads area became my target, and every time I went to one I came up empty!  We even checked out a Ross store in DC when we went there to visit. Nada, zip, zilch!

Then came the dreaded news on the Facebook page.  Someone posted:  “Spoke with rep from Hausenware this morning…Ross has decided not to continue purchasing and selling Hausenware…so whatever is left will be the end of supply for Ross stores”

AHHHHH  the horror!!!  JUST as I decide I MUST HAVE these dishes they are no longer available??  Well, that about sums up my luck!

I also looked for them on E Bay and VOILA!!  Also,  not only do they have the regular dishes there, but they also have pretty things like creamers, and serving dishes…E Bay is an AWESOME place to get these gorgeous Hausenware Swirl dishes!! has them too, but also there they are very expensive.

Then Christmas came around.  Karol NEVER listens to me when I say not to spend too much money on me at Christmas, and  and I am so glad in this case that she tuned me out when I said , “Please don’t ever purchase me household things for Christmas, my birthday or Mother’s Day.”  Because look what she bought me:


This was Christmas 2011!  What a wonderful surprise.

However, you know that was over a year ago.  These dishes have become chipped.  (I no longer allow my kids to empty or fill the dishwasher), and I needed more.  So I went to Ebay, and found someone selling her dishes.

I had purchased some other dark blue dishes from the FB page, but the seller did not pack them well at all, and they arrived in pieces!  Of course I did not get all of my money back.  That was an awful experience.  However, the E Bay seller took them to the UPS store to have them professionally packed.  I was happy to pay the extra cost so my dishes did not arrives in pieces this time!

So I suppose my dish addiction could be like the “boys and their toys” addictions.

AND now that I have 15 dinner plates and 15 salad plates as well as 16 bowls and 8 mugs I would say I am good to go!

Now that being said, I am definitely NOT out of the market for these dishes.  They are easily chipped, so I am always on the lookout for new ones.  So I will always be willing to have any of my readers help me!

I am willing to pay a fair price for the dishes, for shipping, maybe even a finders fee………(we can work something out)…  if you are local a FREE skin care procedure could DEFINITELY be worked out.  If you are not local, come visit me, I can hook you up!!!

These dishes are sold at Ross, Kroger and Fred Meyer, and E Bay.  HELP ME FIND MY DISHES!  It could be like a where is Waldo thing except this will be “Where is the swirl?”

The proper name for them is Hausenware Swirl dishes. or Hausenware Twist.


Strawberry scones (Diabetic friendly)

Yesterday I posted about the way I used some strawberries we picked last summer at Lilley Farms in Suffolk.  It is a U pick and the strawberries are luscious!  We picked about 5 buckets and have some we need to finish up before it is picking time again this year!  I made some Strawberry and Cream biscuits on Sunday.  True to form I made two batches.  The first batch I made just as the recipe indicated.  Then I made a batch using 1/2 white flour and 1/2 white whole wheat flour.  I also substituted light butter for regular butter, Truvia baking blend for sugar and 1% milk for the heavy cream.  That took them from 5 WW points to 3 WW points.  That equals a calorie savings of about 100 calories per biscuit!

Just to make sure they were as yummy as the original I gave a piece of each to The NewYorRican to taste.  She said she couldn’t tell which was which!

Diabetic Strawberry scones 3 WW points

1 1/4 cups white all-purpose flour

1 1/4 cup white whole wheat flour

1 tablespoon aluminum-free baking powder

2 tbsp Truvia baking mix

1/2 teaspoon table salt

6 tablespoons cold, unsalted light butter

1 cup chopped very ripe strawberries

1 cup 1% milk

Preheat oven to 425 degrees. Line a large baking sheet with parchment paper. (I used a Pampered Chef stone, so I did not line with parchment paper)

In the bottom of a large bowl, whisk flours, baking powder, Truvia and salt together. Add butter, either by cutting it in with two knives or a pastry blender (alternatively, you can freeze the butter and grate it in on the large holes of a box grater).  Cut it into the flour mixture with a pastry blender, breaking it up until the mixture resembles a crumbly meal with tiny pea-sized bits of butter about. Gently stir in the strawberries, so that they are coated in dry ingredient, then stir in heavy cream. (I used a rubber spatula to lift and turn the ingredients over each other.) When you’ve mixed it in as best as you can with the spatula, go ahead and knead it once or twice in the bowl, to create one mass. Do not worry about getting the dough evenly mixed. It’s far more important that the dough is not overworked. (one major difference between this an the cream version is that this batch was much wetter.  So I added another 1/4 cup of white whole wheat flour- noted in the ingredient list above)

Generously flour your counter. Working the dough as little as possible, transfer your dough to the counter.  Generously flour the top of it and with your hands or a rolling pin, gently roll or press the dough out to a 3/4-inch thickness. Cut into 2 1/2-inch circles with a floured biscuit cutter or top edge of a drinking glass, pressing straight down and not twisting (this makes for nice layered edges) as you cut. Carefully transfer scones to prepared baking sheet, leaving a couple inches between each.

You can re-roll the scraps of dough, but don’t freak out over how wet the dough becomes as the strawberries have had more time to release their juice. They’ll still bake up beautifully.

Bake the scones for 12 to 15 minutes, until bronzed at the edges and the strawberry juices are trickling out of the biscuits in places. Cool in pan for a minute, then transfer to a cooling rack. Serve warm or at room temperature. Makes approximately 15 biscuits.

(I apparently rolled my dough too thin as my biscuits were not as tall as the Smitten Kitchens.  I will make them thicker next time)

Cutting the butter with a pastry blender
Cutting the butter with a pastry blender
The dough before rolling.
The dough before rolling.
Rolling out the dough
Rolling out the dough
Before the oven.  Rather than re-roll I put the "scraps" on the pan to bake as well.
Before the oven. Rather than re-roll I put the “scraps” on the pan to bake as well.
Out of the oven on a plate ready to eat!
Out of the oven on a plate ready to eat!

These were especially yummy heated up with a tbsp of sugar free jam on them!