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Blueberry Grunt

4 cups fresh blueberries
1 cup granulated sugar
1 cup water
1 1/2 cups all-purpose flour
2 teaspoons baking powder
2 tablespoons grated orange peel
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
3/4 cup milk

In a skillet, combine blueberries, sugar, and water; bring to a boil. Simmer, uncovered, for 20 minutes. In a bowl, combine the next 6 ingredients; stir in milk just until moistened (dough will be stiff). Drop by tablespoonsful over blueberries. Cover and cook for 10 to 15 minutes or until dumplings are puffed and test done. Serve warm.

Yields 8 servings.

Per Serving: 240 Calories; 1g Fat (4.8% calories from fat); 4g Protein; 55g Carbohydrate; 3g Dietary Fiber; 3mg Cholesterol; 206mg Sodium

Exchanges: 1 Grain (Starch); 1/2 Fruit; 0 Non-Fat Milk; 0 Fat; 1 1/2 Other Carbohydrates

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