If you follow me on Pinterest (if not, check me out here), you'll see that from time to time I get the urge to pin desserts. I will look at board after board pinning dessert upon dessert. And yet, I don't make any of them. Why? Because I really don't want to ingest 18-24 cookies, a pie that serves 4-6 or any other "mass quantity" dessert. I'm still trying to go strong with this "eating better" goal I'd set for myself since I'm still about 10-15 lbs over my pre-preggy weight.

Enter Pinterest and micro recipes. 

After eating a totally healthy (and seriously delicious) chicken salad made by Chris, I thought I'd woo him with some kitchen talent of my own. For the past few days, I'd been pinning micro dessert recipes and had just found a micro blueberry cobbler. Oh yeah, that was so going to happen.

Filling

• 3/4C blueberries
• 1/8C sugar
• 1tsp flour
• 1 tsp margarine or butter
• 1TBSP water
• 1TBSP lemon juice

Topping:

• 1/4C flour (you could even use gluten-free flour and make this a GF dessert)
• 1/2TBSP sugar
• 2/3tsp baking powder (I used 1/3 cream of tartar, 1/3 baking soda)
• pinch of salt
• 1TBSP margarine or butter
• 1TBSP milk
• 1/4 egg (I scrambled an egg and measured from that)
• 1/3ts almond extract

Extra:

• 1t Brown Sugar 

Method
1.Preheat oven to 375.
2. Combine filling ingredients in a microwave safe dish and mix until the mixture is boiling and thickened, stirring every minute or so. This took about 5 minutes in my microwave.
3. Mix together dry ingredients in a small bowl with a fork until well combine.
4. Melt margarine or butter and mix with wet ingredients in a separate bowl.
5. Mix wet and dry ingredients until doughy.
6. Spoon dough over blueberry filling in blobs
7. Sprinkle extras on top
8. Bake for about 18-20 minutes until the extras are caramelized and the topping is cooked through and fluffy.