| Fast Prep

mixed-berry cobbler

prep: 15 minutes | bake: 20 minutes at 400°F | MAKES: 6 servings

• 1 21-oz. can cherry pie filling
• 1½ cups fresh or frozen blackberries
• 1½ cups fresh or frozen raspberries
• 1 cup fresh or frozen blueberries
• ½ cup flaked coconut
• 2 tsp. lime zest
• 1 7.5-oz. pkg. refrigerated biscuits (10 biscuits)
• Milk or melted butter
• 2 Tbsp. flaked coconut

1. Preheat oven to 400°F. In an oven-safe 3- to 4-qt. pot or saucepan stir together pie filling, blackberries, raspberries, blueberries, the ½ cup coconut, and 1 tsp. of the lime zest. Bring to boiling over medium heat. Remove pot from heat.

2. Separate biscuits and arrange on top of hot fruit mixture. Brush with milk and sprinkle with the 2 Tbsp. coconut and the remaining 1 tsp. lime zest.

3. Bake, uncovered, 25 to 30 minutes or until biscuits are golden. Cool slightly before serving.

PER SERVING: 305 cal., 6 g fat (3 g sat. fat), 1 mg chol., 388 mg sodium, 59 g carb., 6 g fiber, 11 g sugars, 4 g pro.