Peach Cobbler

Canned sliced peaches flavored with lemon juice and a hint of cinnamon in a slightly thickened sauce. It's topped with prepared pie pastry. Serve it warm with a dollop of fat-free whipped topping.

Yield: 6 servings

33% calorie reduction from traditional recipe.

Ingredients

3 (15 ounce) cans canned sliced peaches in light syrup, drained*
2 tablespoons cornstarch
1 tablespoon lemon juice
1 teaspoon ground cinnamon
1/4 teaspoon salt
3/4 cup Equal Spoonful**
1 teaspoon vanilla extract
Pastry for single crust 9-inch pie
1 tablespoon Equal Spoonful***
1/4 teaspoon ground cinnamon

Instructions

Place peaches in medium saucepan. Toss with cornstarch, lemon juice, 1 teaspoon cinnamon and salt. Cook over medium heat, stirring constantly until mixture thickens. Remove from heat; stir in 3/4 cup Equal and vanilla extract until dissolved. Spoon hot peach mixture into 8-inch square baking pan.
Meanwhile, roll pie pastry on lightly floured surface to form a 9 inch square. Place over hot peach mixture. Trim and flute edges. Cut a few slits in top to allow steam to escape. Sprinkle with combined 1 tablespoon Equal and 1/4 teaspoon cinnamon.
Bake in preheated 400 degrees F oven for 25 to 30 minutes or until pastry is crisp and lightly golden in color.
Cool on wire rack.
Serve warm or at room temperature.

Notes

* Two (16 ounce) packages frozen unsweetened sliced peaches, thawed and drained may be substituted for the canned peaches. Increase Equal Spoonful to 1 cup (24 packets EQUAL sweetener). Proceed as recipe directs.

** May substitute 18 packets Equal sweetener

*** May substitute 1 1/2 packets Equal sweetener

Variation: For individual peach cobblers, make peach mixture as recipe directs. Spoon 1/2 cup hot mixture into each of six 6 ounce custard cups. Roll pastry to 1/8 inch thickness. Cut into six 2 3/4 inch diameter circles. Place on each custard cup. Cut slit in top. Sprinkle with 1/2 teaspoon Equal/cinnamon mixture. Reduce baking time to 20 to 25 minutes.

Nutrition

Per serving: 221 cal., 2 g pro., 33 g carb., 9 g fat, 7 mg chol., 231 mg sodium

Exchanges: 1 1/2 fruit, 1/2 starch, 2 fat

Attribution

Recipe and photo credit: Equal Sweetener