Mango-Raspberry Cobbler

 

1

bag (16 oz) frozen mango chunks, thawed, drained

1/2

teaspoon ground nutmeg

1

tablespoon fresh lime juice

1

cup Gold Medal® all-purpose flour

1/2

cup packed brown sugar

2

teaspoons baking powder

1/4

teaspoon salt

2/3

cup fat-free (skim) milk

1/2

cup frozen raspberries, thawed, drained

• 1 Heat oven to 350°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray. In medium bowl, mix mangoes, nutmeg and lime juice; set aside.
• 2 In another medium bowl, stir together flour, brown sugar, baking powder, salt and milk until blended. Pour batter into baking dish. Spoon mangoes and raspberries over batter.
• 3 Bake 40 to 50 minutes or until top is golden brown. Serve warm.