Blueberry Cobbler

Filling: 
6 cups fresh blueberries 
1/3 cup sugar 
2 tablespoons cornstarch 
1 teaspoon lemon rind 

Topping: 
1 1/3 cups whole wheat flour 
2 tablespoons sugar 
¾ teaspoon baking powder 
¼ teaspoon salt 
¼ teaspoon baking soda 
5 tablespoons chilled trans-fat free margarine, cut into small pieces 
1 cup fat free sour cream 
3 tablespoons fat free milk 
1 teaspoon sugar 
Preheat oven to 350 degrees. 
To prepare filling, combine first 4 ingredients in an 11 x 7-inch baking dish. 

Combine flour and the next 5 ingredients in a large bowl, stirring with a whisk. Cut in margarine with a pastry blender until mixture resembles coarse meal. Stir in sour cream to form a soft dough. 
Drop dough by spoonful into blueberry filling to form 8 dumplings. 
Brush dumplings with milk: sprinkle with sugar. Bake for 50 minutes or until filling is bubbly and dumplings are lightly browned. 

Makes: 8 servings 
Calories:288, Fat:8g, Saturated Fat:2g, Cholesterol:10mg, 
Sodium:265mg, Protein:4.7g, Fiber:3.5g.