The No Sugar Added Cobbler

And the reason you don't have to add sugar (unless you really want to) is that the berries that are going in this cobbler are sweet enough! Ali Rosen, who wrote the new cookbook 15 Minute Meals, stopped by Tonia's Kitchen to talk about her recipe for cobbler that includes a biscuit dough top. Ali says if you're trying to cut back on sugar, still want a delicious dessert, look no further! Ali says you don't have to choose the berries, you can make this with whatever you have on hand. Give this a try and savor the delicious taste of those stewed berries with the flaky biscuit crust.

• 1 Package (16 ounces) Strawberries, sliced
• 1 Package (6 ounces) Blackberries
• 1 Package (6 ounces) Raspberries
• 1 Package (6 ounces) Blueberries
• 2 Tablespoons fresh lemon juice
• 1/2 Cup plus 4 tablespoons sugar, divided
• 3 Tablespoons cornstarch
• 1 1/2 Cups all-purpose flour
• 1 1/2 Teaspoons baking powder
• 6 Tablespoons butter, chilled and cut into pieces
• 3/4 Cup heavy cream
• Whipped cream or ice cream

1. PREHEAT oven to 350°F.
2. COMBINE berries and lemon juice in a medium bowl.
   
3. SET ASIDE berry mixture.
   
4. MIX cornstarch with 1/2 cup sugar in a small bowl.
   
5. POUR cornstarch mixture over berry mixture.
6. STIR berry mixture gently until ingredients are evenly combined.
7. POUR berry mixture into a 2-quart, or 9 x 9-inch, baking dish.
8. SET ASIDE berry mixture.
9. PLACE flour in a large bowl.
10. ADD 3 tablespoons sugar.
11. ADD baking powder.
12. CUT IN butter with a pastry blender or two knives until mixture resembles coarse crumbs.
13. STIR IN cream to make a soft dough.
14. DROP spoonfuls of dough over berry mixture.
15. SPRINKLE remaining 1 tablespoon sugar over dough.
16. BAKE about 50 minutes or until top is well browned and juices are bubbly.
17. SERVE warm with whipped cream or ice cream.

A Spicy Salad

Jalapenos make it spicy, but the berries make it sweet. Ali Rosen, who wrote the new cookbook 15 Minute Meals, stopped by Tonia's Kitchen to talk about her Spicy Summer Fruit Salad, that includes Jalapenos and mint, plus whatever berries you have on hand (the recipe is a suggestions) Ali told Tonia it's a free-wheeling salad that goes perfectly with summer, and offers a freshness that goes perfectly with cookouts and picnics. Give it a try at your next big barbeque! 

• 1 Package (6 ounces) Raspberries
• 1/2 Cup sugar
• Zest of half a medium lemon
• Juice of half a medium lemon
• 1/8 Tsp. salt

Salad

• 1 Package (16 ounces) Strawberries
• 2 Packages (6 ounces each) Blueberries
• 1 Package (6 ounces) Raspberries
• 1 Package (6 ounces) Blackberries
• 2 medium peaches
• 2 medium plums
• 1 medium jalapeño pepper
• 1 Tbsp. sugar
• 2 Tablespoons fresh lime juice
• 2 Tablespoons fresh mint, chopped

1. PLACE 1 package raspberries into a small saucepan.
2. ADD 1/2 cup sugar.
3. ADD zest of half a medium lemon.
4. ADD juice of half a medium lemon.
5. ADD 1/8 teaspoon salt.
6. STIR to combine.
7. BRING to a boil over high heat.
8. REDUCE heat to medium and SIMMER about 35 minutes until thickened and reduced by half and STIR more frequently toward end of cook time to prevent burning on bottom.
9. ALLOW jam to cool to room temperature before using.

Salad

1. HULL 1 package strawberries.
2. SLICE smaller strawberries in quarters and SLICE larger strawberries in sixths and PLACE strawberry slices into a large bowl.
3. ADD 2 packages blueberries and ADD 1 package raspberries and ADD 1 package blackberries.
4. PIT and SLICE 2 medium peaches and ADD peach slices to bowl.
5. PIT and SLICE 2 medium plums and ADD plum slices to bowl.
6. SEED and CHOP 1 medium jalapeno pepper and ADD to bowl to taste depending on your preference for heat.
7. SPRINKLE 1 tablespoon sugar over mixture and TOSS gently to combine.
8. SET ASIDE berry mixture.
9. ADD 3 tablespoons fresh lime juice to cooled jam.
10. ADD 2 tablespoons fresh mint to cooled jam.
11. STIR until smooth.
12. POUR jam mixture over berry mixture and TOSS gently to combine.
13. LET STAND at room temperature 20 minutes before serving.