STRAWBERRY COBBLER

LISA'S STRAWBERRY COBBLER
12 ounce bag frozen strawberries, thawed and drained
1/4 cup granular Splenda or equivalent liquid Splenda, optional *
1/2 cup butter, softened
1/4 cup granular Splenda or equivalent liquid Splenda
2 eggs
2 ounces almond flour, 1/2 cup
1 teaspoon vanilla
Pinch salt, optional, if using unsalted butter
1 cup heavy cream, whipped, sweetened, if desired

Sweeten the fruit, if desired, and place in an greased 6x8" baking dish or equivalent shallow baking pan (a 9x5" loaf pan or a 9-inch metal pie plate would be about the right size). In a medium bowl, beat the butter and Splenda with a fork until creamy. Beat in the eggs with a fork until blended. It will look curdled. Mix in the almond flour and vanilla with a fork. Dollop by large spoonfuls over the fruit. It will spread while baking so don't be too fussy. Bake at 375?for 30 minutes or so, until the topping is golden brown. It should be quite brown for the best flavor. Let stand a few minutes to cool slightly, then serve warm topped with whipped cream.

Makes 6 servings
Do not freeze

* If you do sweeten the fruit with granular Splenda, add 1 more carb per serving.

With granular Splenda:
Per Serving: 373 Calories; 36g Fat; 5g Protein; 9g Carbohydrate; 2g Dietary Fiber; 7g Net Carbs

With liquid Splenda:
Per Serving: 369 Calories; 36g Fat; 5g Protein; 8g Carbohydrate; 2g Dietary Fiber; 6g Net Carbs

This is truly home-style comfort food. You could also use either raspberries or blueberries in place of the strawberries. The carb count would be the same. Lisa's recipe was originally named "Strawberry Sponge Pudding", but I renamed it to something a bit more familiar to Americans. Below you can see how the whole batch looks:

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