2 T. sugar

1/2 C. vegetable shortening

2/3 C. 2-percent milk

4 pints fresh blackberries or blueberries (frozen can be used), rinsed

3/4 C. sugar

1/2 C. water

4 T. (1/2 stick) butter, cut into pieces

2 T. cornstarch dissolved in 1/4 C. water

 

In a medium bowl, mix together the flour and sugar.  Cut in the shortening using a pastry blender or fork until the mixture resembles coarse crumbs. Stir in the milk until mixture forms a soft dough. Using 1 T. of dough for each dumpling, roll into 24 balls (you may get more) and place on a baking sheet. In a large, deep skillet, toss the berries with sugar, water and butter. Bring to a simmer over medium heat, stirring often. Reduce the heat to low and cook for 5 minutes. Stir in the cornstarch mixture and cook until the juices thicken, about 1 to 2 minutes. Drop the dumplings into the simmering berries. Cover tightly and cook until the dumplings are puffed and cooked through, about 20 minutes. Serve hot, spooned into individual bowls.

 

Yields:

Calories:

Fat:

Fiber: