Thank you all for your help.  I found my magazine so if you want the
recipe....

BLUEBERRY COBBLERS
(Makes 2 Servings)

Crisps, cobblers, grunts, Betties, pandowdies, and buckles are old-fashioned
desserts made with fruit.  Our individual cobblers, redolent of fresh ginger
and lemon peel, are the perfect ending to a dinner among friends.

1 1/2     cups fresh blueberries
2            Tablespoons + 1/2 teaspoon sugar
1            Teaspoon minced peeled fresh ginger
1            Teaspoon grated lemon zest
1            Teaspoon fresh lemon juice
1/4         Teaspoon cinnamon
1/2         Cup reduced-fat baking mix, such as Bisquick
3            Tablespoons fat-free milk

1. Preheat the oven to 400 degrees F.  Spray 2 (6-ounce) custard cups with
non stick spray.
2. Combine the blueberries, 2 tablespoons of the sugar, the ginger, lemon
zest, lemon juice, and cinnamon in a medium bowl.  Spoon equal amounts of
the bluebery mixture into the custard cups.
3. Combine the baking mix and milk in a small bowl.  Spoon the batter over
the blueberry mixture and sprinkle with the remaining 1/2 teaspoon sugar.
Place the custard cups on a small baking sheet.
4. Bake the cobblers until the topping is golden and the filling is
bubbling, about 20 minutes.  Serve warm or at room temperature.

PER SERVING (1 cobbler): 237 cal, 3g Fat, 1g Sat Fat, 0g Trans Fat, 0mg
Chol, 348mg Sod, 51g Carb, 4g Fib, 4g Prot, 65mg Calc.  POINTS value 4.

Cook's Tip:  You can make the cobblers early in the day to serve at room
temperature or reheat them in a 375 degree F oven for 10-12 minutes to serve
warm.  Frozen blueberries can be used in place of fresh berries.

Enjoy!
Bettina