Blueberry Peach Cobbler
INGREDIENTS
- 2 pounds peaches, peeled, pitted, thickly sliced
- 2 cups blueberries
- 1 tablespoon lemon juice
- 1/2 cup Splenda sweetener
- 2 tablespoons cornstarch
- 1/2 teaspoon ground cinnamon
- Generous pinch ground nutmeg
- Sour Cream Cobbler Topping (recipe follows)
- Fat-free milk
DIRECTIONS
Combine peaches and blueberries in 3-quart casserole;
sprinkle with lemon juice. Toss with combined Splenda,
cornstarch, and spices.
Place Sour Cream Cobbler Topping over casserole;
cut several vents. Brush with milk.
Bake at 375 degrees F. until toothpick inserted in
cobbler topping comes out clean, 35 to 45 minutes.
SOUR CREAM TOPPING
Ingredients
- 1-1/4 cups all-purpose flour
- 2 tablespoons Splenda sweetener
- 3/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 3 tablespoons cold margarine, cut into pieces
- 1/2 cup fat-free sour cream
- 3-4 tablespoons water
Directions
Combine flour, Splenda, baking powder, baking soda, and
salt; cut in margarine until mixture resembles coarse crumbs.
Whisk sour cream and water until smooth; add to flour
mixture and mix to form dough. Knead several times until
smooth on floured surface; let stand 5 minutes.
Roll dough on floured surface, or between sheets of
waxed paper, into circle to fit top of casserole.
Nutritional Information Per Serving (1/10 of recipe):
Calories: 173, Fat: 3.8 g, Saturated Fat: 0.7 g,
Cholesterol: 0 mg, Sodium: 121 mg, Protein: 3.4 g, Carbohydrate: 32.7 g
Diabetic Exchanges: 1 Fruit, 1 Bread/Starch, 1/2 Fat
