Shortcake Cobbler the Editors of Publications International, Ltd.
Prep Time 10 minutes
Bake Time 20 minutes
Makes 8 servings
|2||cups pear slices|
|2||cups frozen peach slices, partially thawed|
|3||packets sugar substitute|
|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 reduced-fat margarine, melted|
|1||teaspoon grated orange peel|
|1/4||teaspoon ground cinnamon|
- Preheat oven to 425°F.
- Spray 11x7-inch baking dish with nonstick cooking spray. Add pears, peaches and raisins; set aside.
- 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.
- 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.
|Serving Size:||1/2 cup cobbler|
|Calories from Fat||15 %|
|Total Fat||3 g|
|Saturated Fat||<1 g|
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