Title: Vegetable cobbler
 Categories: Low calorie, Low fat, Main dish, Main meal, Tried and t
      Yield: 4 Servings
 
 
        1 ts Olive Oil
        1 md Onion -- chopped
        1 c  Mushroom -- sliced
        2    Cloves Garlic -- minced
        2 TB Flour -- All-Purpose
        2 ts Knorr Vegetable Stock
        2 c  Water
      1/2 ts Thyme
      1/4 ts Salt
      1/4 ts Pepper
        2 md Potato -- peeled and diced
        3    Carrot -- diced
        2    Stalks Celery -- diced
        1 c  Rutabaga -- peeled and
  :          diced
        2 TB Parsley -- fresh
      1/3 c  Flour -- Whole-Grain Wheat
      1/3 c  Flour -- All-Purpose
      1/4 c  Cheddar Cheese -- shredded
        1 ts Baking Powder
      1/4 ts Baking Soda
      1/4 ts Salt
        1 ts Butter -- melted
      1/2 c  Yogourt - Silhouette No Fat
  :          plain
  
  In large saucepan, heat oil over med heat; cook onion, mushrooms and
  garlic, stirring occasionally, for 3 min or until softened. Sprinkle
  with flour; cook, stirring, for 1 min. Gradually stir in stock,
  thyme, salt and pepper; cook, stirring, for 5 min or until boiling
  and thickened. Add potatoes, carrots , celery and rutabaga; cover and
  simmer, stirring oftem, for 15 minutes or until tender-crisp. Stir in
  parsley. Spoon into 8-cup casserole dish.      BISCUIT CRUST:
  Meanwhile, in bowl, combine whole wheat and all-purpose flours,
  cheddar, baking powder, baking soda and salt. Stir butter into
  yogurt; stir into flour mixture just until combined. Drop by large
  spoonfuls over vegetables. Bake in 375 oven for 25 to 30 min or until
  biscuit crust is golden. Let stand for
        2    min.
  
  NOTES : Per Serving - Calories 252.4, Total Fat 5.2g,18.5%CFF
  
  Linda Gordon