Blueberry Grunt (Diabetic)

Blueberry Grunt (Diabetic)
1 1/2 tablespoons cornstarch
2 1/2 teaspoons Equal for Recipes or 3/4 cup Equal Spoonful or 8 packets Equal sweetener
5 1/2 teaspoons Equal for Recipes or 1/3 cup Equal Spoonful or 18 packets Equal sweetener
1/2 teaspoon ground cinnamon
1/2 cup water
1/8 teaspoon ground nutmeg
1 teaspoon lemon juice
1/2 teaspoon salt
1 teaspoon grated orange rind
3 tablespoons cold margarine, cut into pieces
4 cups fresh or frozen blueberries
1/2 cup skim milk
1 cup all-purpose flour
1/2 teaspoon grated orange rind
1 1/2 teaspoons baking powder
1.Mix cornstarch, 5 1/2 teaspoons Equal for Recipes or 18 packets Equal sweetener or 3/4 cup Equal Spoonful , water, lemon juice, and 1 teaspoon grated orange rind in 8-inch skillet. Add blueberries and heat to boiling. Boil, stirring constantly, until mixture is thickened, 1 minute. Reduce heat and simmer, uncovered, 5 minutes.
2.Combine flour, baking powder, 2 1/2 teaspoons Equal for Recipes or 8 packets Equal sweetener or 1/3 cup Equal Spoonful , spices, and salt in medium bowl; cut in margarine with pastry blender until mixture resembles coarse crumbs. Stir in milk, forming soft dough; stir in 1/2 teaspoon orange rind.
3.Spoon dough in 6 mounds on simmering blueberry mixture. Cook, covered, on low heat until dumplings are done, 12 to 14 minutes. Serve warm.
Makes 6 servings.