Orange-Grapefruit Cobbler

Orange-Grapefruit Cobbler

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Rated: 0
  • Makes: 9 servings
  • Prep 35 mins
  • Bake 20 mins
  • Serving Size: 1 mound topping and about 1/3 cup fruit mixture
  • Carb Grams Per Serving: 34


  • 3 tablespoons sugar or sugar substitute* equivalent to 3 tablespoons sugar
  • 1 tablespoon cornstarch
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground nutmeg
  • 1/4 cup water
  • 6 navel or Cara Cara oranges, peeled, seeded, and sectioned
  • 2 pink or red grapefruit, peeled, seeded, and sectioned (1 cup)
  • 1 cup all-purpose flour
  • 1 tablespoon sugar or sugar substitute* equivalent to 1 tablespoon sugar
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon salt
  • 2 tablespoons butter
  • 1/3 cup plain low-fat yogurt
  • 1/4 cup refrigerated or frozen egg product, thawed, or 1 egg, lightly beaten
  • 1 tablespoon fat-free milk
  • 2 tablespoons flaked coconut, toasted (optional)
  • 9 tablespoons fat-free frozen whipped dessert topping, thawed (optional)


  1. Preheat oven to 400 degrees F.
  2. For filling: In a medium saucepan, stir together the 3 tablespoons sugar, the cornstarch, 1/4 teaspoon ginger, and the nutmeg. Stir in the water. Cook and stir until thickened. Gently stir in orange and grapefruit sections.
  3. For topping: In a medium bowl, stir together flour, the 1 tablespoon sugar, the baking powder, 1/4 teaspoon ginger, and the salt. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. In a small bowl, stir together yogurt, egg, and milk. Add yogurt mixture to flour mixture, stirring just until moistened.
  4. Spoon filling into a 2-quart square baking dish. Using two spoons, drop the topping into nine mounds onto hot filling.
  5. Bake for 20 to 25 minutes or until a wooden toothpick inserted into topping comes out clean. Cool slightly. If desired, sprinkle with toasted coconut and/or top with dessert topping. Serve warm. Makes 9 servings (1 mound topping with about 1/3 cup fruit).


  • *Sugar Substitutes: Choose from Splenda® Granular, Sweet'N Low® bulk or packets, Truvia®, or Nevella®. Follow package directions to use product amount equivalent to 3 tablespoons and 1 tablespoon sugar.
  • *Sugar Substitutes: PER SERVING WITH SUBSTITUTE: same as above, except 153 cal., 29 g carb.


  • Tip: To toast coconut, spread in a shallow baking pan lined with parchment paper. Bake in a 350 degrees F oven for 5 to 10 minutes or until golden, shaking pan once or twice, watching closely to avoid burning.

Nutrition Facts Per Serving:

Servings Per Recipe: 9
PER SERVING: 172 cal., 3 g total fat (2 g sat. fat), 7 mg chol., 111 mg sodium, 34 g carb. (3 g fiber, 18 g sugars), 4 g pro.

Diabetic Exchanges

Other Carb (d.e): 1; Fruit (d.e): 1; Fat (d.e): 0.5