Cinnamon Blueberry Cobbler (Egg-free)

One of my goals in life is to create baked products that meet both the needs of my diet and my sweet tooth.  I have trained the latter to be satisfied with a lower level of sweetness, but it likes its treats and grumbles when its demands are ignored. (Anybody know a dentist who can deal with this little monster?) 

Anyway, after much experimentation, I have managed to come up with a cobbler (cake with fruit on top) that is moderately sweet, light, and about as healthy as a cake can be (it includes quinoa flour, yogurt, and blueberries).  But it has no eggs and virtually no oil, making it my lowest-calorie baked product, thus far. 

This recipe is also the first time that I’ve baked with erythritol, a granulated sugar alcohol with a low glycemic index (good for diabetics) and no aftertaste whatsoever (good for everyone else).  

At the moment, erythritol ranges between $13-16 a pound in Canada for the Now Natural Food product and $18-20 for the 12-ounce pack of Organic Zero.  This is twice as expensive than the same products in the U.S.  This makes me a little crazy.  To keep my sanity, I’m looking into ordering in bulk, from a U.S. online seller.  If anyone has done this, please let me know.  At any rate, I’ll keep you posted.

Update: I have now also made Strawberry-in-Season Cobbler, which used this recipe but required a bit of tweaking.

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Taste tip: It is important to cool the cobbler down before eating it.  When it is hot, the cake is a little gummy.  In fact, I had thought, at first, that I had another disaster.  However, after it cooled, it was fine.  Why?  Who knows?

Makes 8 servings


  • ¾ cup white rice flour
  • ¼ cup quinoa flour
  • ¼ cup tapioca starch
  • ½ cup + 2 tbsp. sweetener (Note: Weight Watcher points for this recipe are based on the use of a no-calorie sugar.  I used erythritol.)
  • 1 tbsp. baking powder
  • 1 tsp. + 1 tsp. ground cinnamon
  • ½ tsp. xanthan gum
  • ½ tsp. salt
  • 1 cup water
  • 2 tbsp. plain goat yogurt
  • ½ tsp. vanilla
  • 2 cups blueberries
  • Cooking spray


  1. In a medium bowl, whisk together all dry ingredients: rice flour, quinoa flour, tapioca starch, ½ cup erythritol, 1 tsp. cinnamon, baking powder, xanthan gum, and salt.
  2. In a small bowl, mix together water, yogurt, and vanilla.
  3. Add liquid ingredients to dry ingredients.
  4. Spray 8″ x 8″ baking pan with cooking spray.
  5. Pour cake batter into pan.
  6. In a small bowl, whisk together remaining  2 tbsp. of erythritol and 1 tsp. of cinnamon.
  7. Add blueberries and mix gently until coated.
  8. Cover cake batter with blueberries.
  9. Bake in 350° F oven for 45 minutes or until a toothpick inserted in the middle of the pan comes out clean.
  10. Do not eat until cool!  Cut into 8 servings and enjoy!

For Weight Watchers: Each serving is 2 points on the Points plan and 2.5 points on the PointsPlus plan.

(Adapted from “Very Berry Cobbler” at Raia’s Recipes.)

Chicken Dijon, Breaded and Baked

Half-breasts and thighs: Ready for the oven

Half-breasts and thighs: Ready for the oven

This breaded  chicken dish has everything going for it.  Crisp and tasty on the outside.  Moist meat on the inside.  A cinch to make.  And it never goes wrong.  I’ve made it with chicken breasts and chicken thighs, both boned and boneless.  100% success rate!

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Serving Tip: If you think your chicken pieces are too large for one serving, you can cut them in half.  I often cut chicken breats in half cross-wise.

Taste Tip: The key to good taste in the crust is the yogurt-mustard mixture—so be generous.   If you run out of the mixture, just make some more.

Makes 4 servings


  • 4 skinless pieces of chicken (breast, thigh, leg, or drumstick), bone-in or boneless 
  • 1/2 cup goat or sheep yogurt
  • 2-3 tbsp. Dijon mustard
  • 1 cup non-wheat, dry bread crumbs (see how to make breadcrumbs in video below)
  • 1 tsp crushed dried thyme
  • 1/4 tsp. salt and pepper
  • Cooking spray


  1. Spray a baking sheet with cooking spray.
  2. Combine yogurt and mustard in a small bowl.
  3. Mix bread crumbs, thyme, salt, and pepper in a shallow bowl.
  4. Coat each piece of chicken with yogurt-mustard mixture; then roll in breadcrumb mixture.
  5. Place each piece of chicken on sprayed baking sheet.
  6. Bake in 350 degree oven for until golden brown and meat is no longer pink.  45-50 minutes for bone-in chicken; 30 minutes for boneless chicken.
  7. Can be served hot, warm, or cold.


For Weight Watchers: Point count in either plan depends on your choice of chicken piece, the size of the chicken piece, and the fat content of your yogurt.  According to the original recipe (which called either for a chicken breast or leg and low-fat yogurt), the point count per serving was 4 points on both the Points plan and PointsPlus plan.

(Adapted from “Chicken Dijon” in the Lighthearted at Home cookbook by Anne Lindsay.)