Peach cobbler, fresh

9 Servings

Ingredients

Quantity Ingredient
6 cups Peaches; fresh or frozen, peeled & sliced
¾ cup Brown sugar; packed
1 tablespoon Cornstarch
1 tablespoon Lemon juice
1 teaspoon Cinnamon
1½ cup Flour
¾ cup Sugar
2 teaspoons Baking powder
¼ teaspoon Salt; optional
⅓ cup Butter buds¨; liquid
⅓ cup Skim milk
1 Egg beaters¨ 99% egg substitute, beaten (1/4 cup)
¼ cup Water

Directions

In a 3-quart saucepan, combine peaches, brown sugar, cornstarch, lemon juice, and cinnamon. Bring to a boil, stirring constantly. Boil and stir one minute.

Pour mixture into a 1½ qt. casserole that has been sprayed with a nonfat cooking spray.

Heat oven to 350 degrees. Combine dry ingredients. Stir in liquid Butter Buds with a fork until moistened and it resembles coarse crumbs. Add skim milk, water, and Egg Beater, mixing just until dry ingredients are moistened.

Drop by scant ¼ cupfuls over the hot filling. Bake 30-35 minutes or until topping is light brown.

Serve with Dream Whip or nonfat frozen yogurt.

VARIATION: You can substitute apples, cherries, blueberries, or the fruit of your choice in place of the peaches.

SUBSTITUTIONS: In place of the ¾ c brown sugar: ½ c brown sugar + ¼ c Sugar Twin Brown In place of ¾ cup sugar: ½ sugar + 3 packets Sweet 'n Low In place of ⅓ cup liquid Butter Buds: ⅓ cup Promise Ultra Fat-free margarine

NOTES : Nutritional Info per serving: Calories: 258.9 % CFF: 1.9 Recipe by: Butter Buster Cookbook (Reggie Dwork) Posted to MC-Recipe Digest V1 #773 by louiseh@... on Sep 6, 1997

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