Apricot and Strawberry Cobbler Instead of the usual dollop of ice cream or frozen yogurt, try a drizzle of cool, thick buttermilk on top of this warm cobbler. The buttermilk makes a nice counterpoint to the sweet fruit. Makes 6 Servings.
	Ingredients: 2 pounds ripe apricots, pitted and sliced 1 pint fresh strawberries, hulled, halved if large and whole if small 3/4 cup plus 2 tablespoons sugar 2 tablespoons cornstarch 1/2 teaspoon ground nutmeg 3 tablespoons rum or brandy (optional) 1 tablespoon fresh lemon juice Butter-flavored cooking spray 1 cup all-purpose flour 1 teaspoon baking powder 1/4 teaspoon salt 3 tablespoons chilled butter, cut into small pieces 1 cup low-fat buttermilk, approximately
	Instructions: 1. Combine apricots and strawberries in a large mixing bowl. Sprinkle with 3/4 cup sugar, cornstarch, and nutmeg. Toss. Sprinkle with rum and lemon juice. Toss. Spray a 2-quart baking dish with butter-flavored spray and spread the fruit evenly inside. 2. Preheat oven to 375°F. Put flour, baking powder, salt, and remaining granulated sugar in a mixing bowl. 3. Cut in the butter with a large fork or pastry blender until the mixture resembles coarse meal. Add just enough buttermilk to get a thick batter. 4. Spread batter over fruit. Spray with butter-flavored spray. Bake 30 to 35 minutes or until top is nicely browned and fruit is bubbly. Serve warm or at room temperature. Cooking Tip Since apricots, like peaches and other stone fruit, can vary in sweetness, the amount of sugar should be varied accordingly. The amount above is for perfectly ripe fruit. Less ripe, and thus less sweet, fruit will need a bit more sugar.

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