Photo: Joanna Kosinska
Blueberry Dumpling Dessert
18 ingredients
15 min + 20 min
6 servings
openrecipes
"Dumplings flavored with lemon zest are poached in a simmering blueberry sauce in this warm dessert."
Estimated Nutrition (whole recipe, rough)
959
Calories
24g
Protein
32g
Fat
147g
Carbs
Counts 10 of 15 ingredients — the other 5 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Blueberry | 1 cup (148g) | 84 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Ice Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Sauce | not in our table | 0 |
| Water | not in our table | 0 |
| Dumpling | not in our table | 0 |
| Dairy | not in our table | 0 |
| Topping | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- Blueberry Sauce:
- 3 cups fresh or frozen blueberries, thawed
- 1 cup water
- 1/2 cup sugar
- 1 1/2 teaspoons fresh lemon juice
- 1/4 teaspoon ground cinnamon
- Dumplings:
- 1 cup Pillsbury BEST® All Purpose Flour
- 1/4 cup sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon grated lemon peel
- 1/4 cup Crisco® All-Vegetable Shortening or Crisco® Baking Sticks All-Vegetable Shortening*
- 1/3 cup milk
- Cream, ice cream or whipped cream (optional)
- 1/2 cup cream, or to taste (optional)
- 6 (1/4 cup) scoops ice cream, or to taste (optional)
- 3/4 cup whipped dairy topping, or to taste (optional)
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes