Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: for topping: sift together flour, sugar, baking powder and salt. cut in 1/4 cup butter until coarse crumb consistency. combine milk and egg. add all at once to dry ingredients, stirring until just moistened; set aside. for fruit filling: combine blueberries, sugar, tapioca and water in a saucepan. let stand 5 minutes to soften tapioca. cook and stir until slightly thickened and bubbly (about 5 minutes). stir in 1 tbsp butter. pour filling into an 8-inch round baking dish. immediately spoon on biscuit topping in 6 mounds. bake at 400ºf for 20 to 25 minutes. serve warm with cream or ice cream.

Target recipe: in a small heavy saucepan, combine the splenda, cornstarch, cinnamon and water until smooth. bring to a boil; cook and stir for 2 minutes or until thickened. remove from the heat; stir in berries and transfer toa an 8-inch square baking dish coated with nonstick spray. for topping, in a small mixing bowl, beat sugar and butter until crumbly, about 2 minutes. beat in milk and vanilla. combine the flour, baking powder and salt; stir into butter mixture until blended. drop by tablespoonfuls over fruit mixture. bake at 375 for 25-30 minutes or until filling is bubbly and a toothpick inserted in topping comes out clean. serve warm (great with a scoop of cinnamon or vanilla ice cream).