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| INGREDIENTS |
| FILLING |
|
| 4 cups |
fresh or frozen unsweetened peach slices, thawed |
| 1/4 cup |
sugar |
| 1/4 cup |
water |
| 4 tsp |
cornstarch |
| 1 tbsp |
ground allspice |
| 1 |
recipe biscuit Topping (below) |
| 1 1/2 cups |
fresh or frozen raspberries, thawed |
| TOPPING |
|
| 1 1/4 cups |
all purpose flour |
| 2 tbsp |
sugar |
| 3/4 tsp |
baking powder |
| 1/4 tsp |
baking soda |
| 1/4 tsp |
ground all spice |
| 1/8 tsp |
salt (optional) |
| 1/2 cup |
plain fat free yogurt |
| 1/4 cup |
egg substitute,thawed or 1 egg, beaten |
| 2 tbsp |
melted butter |
|
|
|
| RECIPE |
- Preheat oven to 400 degrees F.
- For Filling: In a medium sauce pan combine the peaches, 2 tablespoons of sugar, water, cornstarch, lemon juice, and allspice. Let stand for 10 minutes.
- Cook and stir the peach mixture over medium heat until thickened or bubbly. Stir in the raspberries. Transfer the hot filling to a 2 quart baking dish.
- While peach mixture is thickening prepare the biscuit topping.
- RECIPE INSTRUCTIONS FOR BISCUIT TOPPING:
- In a large bowl, combine all purpose flour, sugar, baking powder, baking soda, allspice, and salt.
- In a small bowl, mix together the yogurt, egg substitute, or egg, and melted butter.
- Add egg mixture to the flour mixture, stir just to moisten the flour.
- Finish Cobbler by dropping the prepared biscuit topping into 8 small rounds on the hot filling. Sprinkle topping with remaining sugar.
- Bake for 20 to 25 minutes or until an inserted knife comes out clean from biscuit topping.
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| SERVING SUGGESTION |
SERVING SIZE:
~1 cup
NUMBER OF SERVINGS:
8
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| NUTRITION FACTS |
| |
| Calories |
202 |
|
| Total Fat |
4 g |
|
| Sodium |
159 mg |
|
| Total Carbohydrates |
40 g |
|
| Fiber |
3 g |
|
| Protein |
4 g |
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