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Strawberry Cream Cheese Cobbler

June 23, 2012

Strawberry Cream Cheese Cobbler

Original Recipe Here

Here I used Milk Kefir to replace the tangy sweet creaminess of cream cheese.  I’ve done this before and while it doesn’t taste exactly like cream cheese, it brings the tangy-ness that we all like from cream cheese.  Milk Kefir is naturally lactose free.

I make my own milk kefir from scratch which makes it super affordable.  But you can buy it in the store.  If you make milk kefir from scratch, you can also make milk kefir cream cheese from scratch, too– which might aid the purposes of this recipe.  Again, it’s not exactly like cream cheese, but it does the trick!  What is Milk Kefir?

According to original recipe:  Start to finish: 10 minutes prep; 45 to 50 minutes bake

Tangy Sweet Cream Strawberry Cobbler

Yield: 10 servings
•1 stick (1/2 cup) butter
•1 egg, lightly beaten
•1 cup milk kefir
•1 cup all-purpose Gluten Free flour or Oat Flour (cheaper!)
•1 cup sugar
•2 teaspoons baking powder
•1/2 teaspoon salt
• 2 quarts whole strawberries, capped and washed
• 4 ounces neufchatel cheese, cut in small pieces you can replace this with Kefir Cream Cheese, if you make it from scratch or just omit it all together
• lactose-free ice cream for serving, optional

Preheat oven to 350 degrees. Melt butter and pour into a 9-by-13-inch glass baking dish. In a small bowl, mix together the egg, milk, flour, sugar, baking powder and salt. Pour directly over the butter in the baking dish, but do not stir.

Add the strawberries, arranging in a single layer as much as possible. Sprinkle cream cheese pieces over strawberries. Place in preheated oven and bake for 45 minutes, or until top is golden brown and edges are bubbling. (Crust rises up and around the fruit, but fruit will still peek out of top.)

Serve hot out of the oven with choice of topping, if desired.

Approximate values per serving (just cobbler): 290 calories, 13.2 g fat (8 g saturated), 51 mg cholesterol, 4.7 g protein, 40 g carbohydrates, 3 g dietary fiber, 245 mg sodium.

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