BERRY BAKE

• 1 cup + 2 Tbsp low-fat milk (1%)
• 3 large eggs
• 1/2 cup flour
• 1/3 cup sugar
• 1 Tbsp brandy (optional)
• 1 tsp vanilla
• 1/4 tsp salt
• 1 8 tsp nutmeg
• 1 1/2 cups fresh berries (try blueberries, blackberries and/or raspberries)
• 1 Tbsp confectioner's sugar

Preheat oven to 375. Spray a 9-inch deep dish glass or ceramic pie plate with cooking spray. Put the milk, eggs, flour, sugar, brandy (if using), vanilla, salt and nutmeg in a blender. Process until smooth and frothy, about 1 minute. Spread the berries evenly over the bottom of the pie plate. Pour the batter over the berries and place the pie plate on a cookie shet. Bake 50 to 60 minutes
until the sides are puffed and golden, the center is just set, and a toothpick inserted in the center comes out clean (except for berry juice). Transfer to a rack to cool for 10 minutes. Serve immediately or let cobbler cool to room temperature. Dust it with confectioners sugar just before serving.

8 servings, 2 POINTS each