Dessert

Mini Blueberry Cobbler – 2 Freestyle Points

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Can you believe this delicious treat is only 2 Freestyle points? It’s only a 4 oz. ramekin, but it’s the perfect size to cure your sweet tooth. 

We are a family of 5 which means we buy a lot of food! I always try not to waste any.

I had a pie crust left over from when I made mini apple pies, that’s when I came up with the mini blueberry cobbler.

We added fat free Reddi Wip on top which didn’t add any points. Low point vanilla ice cream would also be terrific, but I didn’t want to add more points to mine.

The blueberries are definitely the star of the show. They turn a beautiful purple color after they are baked. They’re so good!

If you’re looking for some zero point recipes, check out my post 20 Zero Point Recipes or my post 20 (More) Zero Point Recipes. Both are filled with delicious recipes that won’t cost you a single point! They’re perfect for days when you’re running low on points, or trying to save up points for a night out.

If you’re looking for dessert recipes you can visit 50 Weight Watchers Freestyle Desserts. It’s filled with delicious desserts perfect for Weight Watchers!

 

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Mini Blueberry Cobbler – Weight Watchers Freestyle
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
 

Yield: 4 Servings (2 Freestyle points per serving)

Course: Dessert
Keyword: freestyle, weight watchers, WWFreestyle
Ingredients
  • 1/8 pre-made pie crust dough (I used Pillsbury)
  • 1 1/2 cups blueberries
  • 1 tablespoon plus 1 teaspoon sugar
  • 1 teaspoon all-purpose flour
  • 1/2 teaspoon cornstarch
Instructions
  1. Preheat oven to 375 degrees F.

  2. Unroll pie crust and cut 4 one inch pieces using a small cookie cutter if you have one. Place the pieces on a baking sheet lined with parchment paper. Bake 9 minutes or until they are golden.

  3. In a medium bowl, add the blueberries, sugar, flour and cornstarch. Stir until completely blended.

  4. Divide the blueberry mixture into 4 four ounce ramekins. Bake for 18 minutes, or until blueberries are bubbling.

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