Blueberry Cobbler

5 cups fresh or frozen blueberries         

   (two 12-oz bags)

2/3 cup sugar

2 Tbsp. plus 2 tsp. cornstarch

1-1/2 Tbsp fresh lemon juice

1 cup all-purpose white flour

1/2 tsp baking soda

1/2 tsp salt

1/2 cup buttermilk (or 1/4 cup plain

   nonfat yogurt plus 1/4 cup skim milk)

1/4 cup Cains® Light Mayonnaise

Preheat oven to 375°. In a large saucepan, stir together about half of the blueberries, 1/3 cup of the sugar, 2 tsp of the cornstarch and lemon juice. Bring to a simmer over medium-high heat, stirring, until slightly thickened. Remove from heat and stir in remaining blueberries. Transfer mixture to an 8-inch square baking dish. In a medium-sized bowl, whisk together flour remaining 2 Tbsp cornstarch, remaining 1/3 cup sugar, baking soda and salt. In a small bowl, whisk together buttermilk and mayonnaise until smooth; stir into flour mixutre just until combined. Drop the batter by heaping tablespoonfuls evenly over the top of the blueberries.

Bake for 25 - 35 minutes or until the biscuits are golden and cooked through (lift one with a fork to check). If biscuits are browning too quickly, cover pan loosely with a piece of foil. Let cool for about 10 minutes before serving.

Makes 8 servings