Fresh Berry Cobbler

Photo: flickr user turtlemom4bacon

Ingredients

1/2 pint Strawberries, hulled and halved

1/2 pint Blueberries

1/2 pint Blackberries

1/2 pint Raspberries

cup Granulated sugar

2 tablespoons Quick-cooking tapioca

1 teaspoon Lime juice

2 teaspoons Butter, melted

2 teaspoons Brown sugar, packed

1 cup Reduced-fat baking mix

1/4 cup Non-fat milk

1 tablespoon 4-fruit all-natural conserve

Preparation

Toss together strawberries, blueberries, blackberries, raspberries, sugar, tapioca and lime juice in large bowl. Let stand 15 minutes.

Divide into 4 individual 1-cup ramekins. Place on baking sheet. Bake at 350'F. 15 minutes.

Spoon Drop Biscuit Swirl batter on top of each ramekin, dividing evenly. Brush each biscuit with butter and sprinkle each with brown sugar. Continue to bake 10-15 minutes or until biscuits are baked through. Let cool to warm. Serve with non-fat milk, if desired.

Makes4 servings.

Drop Biscuit Swirl: Combine baking mix and milk and stir until almost blended. Swirl in fruit conserve.

Makes enough for 4 biscuits.