Red Velvet Berry Cobbler...the perfect dessert for anytime.

Good morning! As promised, albeit a day late, here is the Red Velvet Berry Cobbler. This is adapted from Southern Living Magazine July issue. You will most definitely want to try this during fresh berry season.

Without further ado, I bring you this yummy treat.

Red Velvet Berry Cobbler

1 tbs cornstarch

1 ¼ cups sugar, divided

6 cups assorted fresh berries ( I used blueberries, blackberries and raspberries)

½ cup vegan margarine

½ cup vegan yogurt (plain or vanilla)

2 tbs red food color

1 tsp vanilla

1 ¼ cups all purpose flour

1 ½ tbs unsweetened cocoa powder

¼ tsp salt

½ cup soy milk

1 tsp apple cider vinegar

½ tsp baking soda

Vegan Vanilla Ice Cream

11.  Preheat oven to 350. Stir together cornstarch and ½ cup sugar. Toss berries with cornstarch mixture and spoon into a 11x7 baking dish that’s been sprayed with nonstick spray.

22.  In a small bowl or glass measuring cup combine soy milk, vinegar and baking soda, it will bubble a bit, set aside. Beat margarine with mixer until fluffy, gradually add remaining ¾ cup sugar, beating well. Add yogurt and beat until just blended. Stir in food color and vanilla and mix until blended.

33.  Combine flour, cocoa and salt. Add flour mixture to margarine mixture in mixing bowl, adding alternately with soy milk mixture, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Spoon batter over berries.

44. Bake at 350 for 45-50 minutes or until a wooden pick inserted in center of cake topping comes out clean. Cool for 10 minutes before serving

55. To serve, I layered mine in a glass in this order. A large spoon of cobbler on the bottom, a small scoop of vegan vanilla ice cream, a few fresh berries, a scoop of cobbler, scoop of ice cream, and top with a few fresh berries.

I hope your Thursday is a fantastic one and you can find the joy in your day.