Ginger Pear Blueberry Cranberry Cobbler

1  cup		Pillsbury BEST All Purpose Flour
3/4  cup		sugar
1  teaspoon		baking powder
3  tablespoons		butter
2		large egg whites, lightly beatens
1/4  cup		skim milk
4  cups		sliced peeled fresh pears
2  cups		fresh or frozen blueberries
1  cup		fresh or frozen cranberries
2  tablespoons		cornstarch
1  teaspoon		ground ginger

Tip: For nutritional information on all the ingredients in Ginger Pear Blueberry Cranberry Cobbler just click on each ingredient name. Then adjust the serving size for any Ginger Pear Blueberry Cranberry Cobbler ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

HEAT oven to 400 degrees F. Spray an 8-inch square (2-quart) baking dish with no-stick cooking spray. Lightly spoon flour into measuring cup; level off. Combine flour, 1/4 cup sugar and baking powder in medium bowl; mix well.

CUT in butter with pastry blender or fork until mixture is crumbly. Add egg whites and milk; stir until well blended. Set aside.

COMBINE all fruit mixture ingredients in large bowl; mix well. Spoon into prepared baking dish. Spoon topping evenly over fruit mixture.

BAKE 45 to 50 minutes or until topping is golden brown. Serve warm with ice cream.