Vegetarian

Strawberry and nutella cobbler

Name: Strawberry and nutella cobbler
Total time: 45 min
Yield: 3 servings
Ingredients: 1.5 tsps cornstarch; 178.5 ml cream; 125 g flour; 2 Tbsps nutella; 0.5 tsps salt; 360 g strawberries; 50 g sugar; 3 servings reserve a bit of sugar and cream; 1 tsp vanilla

A delightful Strawberry and Nutella Cobbler recipe perfect for Mother's Day, made in around 45 minutes. This Southern dessert, which serves 3, covers 17% of your daily requirements of vitamins and minerals. Ideal for those following a lacto ovo vegetarian diet.

Ingredients

cornstarch

1.5 tsps

cream

178.5 ml

flour

125 g

nutella

2 Tbsps

salt

0.5 tsps

strawberries

360 g

sugar

50 g

reserve a bit of sugar and cream

3 servings

vanilla

1 tsp

Method

Preheat oven to 400 degrees.
Combine strawberries, nutella, cornstarch, sugar, and vanilla in a mixing bowl until strawberries are evenly coated.
Pour mixture into a 9 inch round pie pan.In another mixing bowl, whisk together flour, sugar, baking powder, and salt.Slowly add the cream and whisk until just combined.
Roll out the mixture onto a non stick baking mat and knead one or two times to combine.Grab a handful of dough (approx 3 tbsp.) and roll into a ball and then gently flatten.
Lay biscuits over the strawberry mixture, having them slightly overlap. These do not have to be perfect.
Spread a small amount of left over cream over the biscuits and then sprinkle with a small amount of sugar.
Bake for 20-25 minutes or until biscuits are golden brown and the strawberries are bubbling.
Let cool for at least half an hour so that the strawberry juices can firm back up.
Serve warm with whipped cream or ice cream!

Nutrition:

615 kcal

Carbs

89 g

Fat

26 g

Protein

7 g

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