Exclusive recipes from 'The Skinnytaste Cookbook' by Gina Homolka — Summer Berry Cobbler

Our taste buds are freaking out. GinaHomolka of Skinnytaste has given us something to feast on two exclusive recipes and mouthwatering snapshots from her upcoming cookbook.

Packed with 150 slimmed-down recipes, beautiful food photography and nutritional facts, The Skinnytaste Cookbook is available for pre-order now on Target.com, but you wont be able to grab a copy until this fall. Thankfully, Gina shared an exclusive sneak peek with us! Read on below for a couple of her delicious summer dishes.

Summer Berry Cobbler

Serves 6

Because cobbler is a favorite of mine, Ive been playing around with this recipe for years. Traditional cobbler toppings are usually made with so much butter, but Ive been able to cut it down substantially by using sweet whipped butter. I use ramekins here for automatic portion control.

Nutritional Info: Per serving: (1 ramekin) Calories: 223; Fat: 5.5 g; Saturated fat: 2 g; Cholesterol: 7 mg; Carbohydrate: 43 g; Fiber: 5 g; Protein: 3 g; Sugars: 27 g; Sodium: 163 mg

Skinnytaste Berry Cobbler Recipe Target

Filling

1/2 cup raw sugar

1 1/2 tablespoons cornstarch

Ground cinnamon

Kosher salt

1 1/2 cups raspberries

1 1/2 cups blackberries

1 1/2 cups strawberries, cored and sliced

1/2 teaspoon grated lemon zest

1 tablespoon fresh lemon juice

Topping

1/4 cup white whole wheat flour (I recommend King Arthur)

1/4 cup all-purpose flour

2 tablespoons raw sugar

1/2 teaspoon baking powder

1/4 teaspoon baking soda

Kosher salt

2 tablespoons cold unsalted whipped butter, cut into small pieces

1/3 cup low-fat buttermilk

1 tablespoon canola oil

2 teaspoons turbinado sugar

Preheat the oven to 375°F.

For the filling: In a large bowl, whisk together the raw sugar, cornstarch, and a pinch each of cinnamon and salt. Add the berries and gently mix to coat. Add the lemon zest and juice and divide the filling among 6 (8-ounce) ramekins.

Put the ramekins on a rimmed baking sheet and bake until the berries are hot and bubbling on the edges, 22 to 24 minutes.

For the topping: Meanwhile, in a medium bowl, whisk together the flours, raw sugar, baking powder, baking soda, and a pinch of salt. Cut in the butter using a pastry cutter or two knives until the butter pieces are the size of small pebbles. In a small bowl, combine the buttermilk and oil. Add to the dry ingredients and stir until just moistened; do not overmix.

Carefully remove the ramekins from the oven, and increase the oven temperature to 400°F. Spoon about 2 tablespoons of topping into each ramekin. Sprinkle with turbinado sugar and return to the oven.

Bake until the berries are bubbling and the topping is golden and cooked through, 15 to 18 minutes. Remove from the oven and let cool for 15 to 20 minutes before serving.