1 1⁄2 cup fresh blueberries, or frozen, thawed
2 tbsp sugar
1 tsp crystallized ginger, minced
1 tsp lemon zest, grated
1 tsp lemon juice
1⁄4 tsp cinnamon
1⁄2 cup reduced-fat baking mix, such as Bisquick
3 tbsp skim milk
1⁄2 tsp sugar
Prep 10 min | Cook 20 min | Ready 30 min
Oven being preheated to 450° Fahrenheit (230° C). Use non-stick cooking spray and spray two 6 oz ramekins.
Add blueberries, 2 tablespoons sugar, ginger, lemon zest, lemon juice, and cinnamon in a bowl. Evenly scatter between the ramekins.
In another small bowl, add baking mix and mix with milk. Put half of the batter into each ramekin on top of the blueberry mixture. Sprinkle with a half teaspoon sugar.
After placing ramekins on a cookie sheet, bake for 20 minutes or until the topping gets golden brown and the filling is sparkling and bubbly. If needed, serve with vanilla ice cream.