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Shortcake Cobbler

Shortcake Cobbler

Shortcake Cobbler

Bake Time 20 minutes

Prep Time 10 minutes


Makes 8 servings


2 cups pear slices
2 cups frozen peach slices, partially thawed
2 tablespoons raisins
1/4 cup water
3 packets sugar substitute
2 teaspoons cornstarch
1/4 teaspoon vanilla or vanilla, butter and nut flavoring
1 cup reduced-fat baking mix
1/2 cup plain fat-free yogurt
2 tablespoons sugar
2 tablespoons reduced-fat margarine, melted
1 teaspoon grated orange peel
1/4 teaspoon ground cinnamon


  1. Preheat oven to 425°F.
  2. Spray 11x7-inch baking dish with nonstick cooking spray. Add pears, peaches and raisins; set aside.
  3. Combine water, 3 packets sugar substitute, cornstarch and vanilla in small bowl; stir until cornstarch dissolves. Pour over fruit mixture in baking dish; toss gently to blend.
  4. Combine baking mix, yogurt, sugar, margarine, orange peel and cinnamon in medium bowl; stir until well blended and mixture forms stiff batter. Spoon batter onto fruit mixture in 8 mounds. Bake 20 minutes or until topping is light brown. Serve warm or at room temperature.

Nutritional Information

Serving Size: 1/2 cup cobbler
Fiber 3 g
Carbohydrate 32 g
Cholesterol <1 mg
Saturated Fat <1 g
Total Fat 3 g
Calories from Fat 15 %
Calories 153
Protein 3 g
Sodium 235 mg

Dietary Exchange

Fat 1/2
Fruit 1
Starch 1

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