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Yum, yum, yum. I used Splenda, skim milk and the stovetop. It all worked beautifully. Next time (and there WILL be a next time) I will try 1T less butter and see how that works. Only mistake I made was to spoon out a portion into a bowl for myself in order to let it cool more quickly. The dumplings need that 15 minute cool down period to finish cooking. So don't rush things. Be patient, it's worth the wait.

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sugarpea July 28, 2004

This is wonderful! I used low fat soymilk and only 3 tbsp of butter; neither substitution seemed to make any difference. I also used frozen blueberries, still frozen. The problem with this was that it produced too much liquid. Next time I will either reduce the water (knowing that the frozen blueberries will give off their own liquid) or defrost them. So my presentation wasn't as good as it could have been (as the dumplings really sank down to the bottom). But this was excellent. Dh asked for seconds and dd could be seen licking it off the bowl! Oh, and I used Fat Free Cool-whip instead of creme fraiche. Not as high-end as intended, but lower fat and still exceptionally yummy.

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ladypit June 19, 2004

I,m from NovaScotia and we would pick our blueberries and Mom would make this but on top of the stove.I still make it on top of the stove.

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NoraMarie June 17, 2004

All I can say is "Wow". What a great dessert after a nice dinner. This went great with my creole dinner last night. It is not a really sweet or over powdering dish, and it didn't make you feel sick after eating it because it was to heavy. Thanks for a great dessert option!

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MizEmerilLagasse June 12, 2004
Blueberry Dumplings