Cook Time 2 minutes
Prep Time 5 minutes
Makes 4 servings
|1/2||cup frozen unsweetened blueberries, partially thawed|
|1/2||cup frozen unsweetened raspberries, partially thawed|
|1-1/2||cups frozen unsweetened peaches, partially thawed and diced|
|2||tablespoons no-sugar-added apricot fruit spread|
|1||packet sugar substitute*|
|1/8||teaspoon almond extract|
|8||sugar-free shortbread cookies, coarsely crushed|
*This recipe was tested with sucralose-based sugar substitute.
- Place equal amount of raspberries and blueberries in each of 4 (4-ounce) glass dishes; set aside.
- Combine peaches and fruit spread in medium saucepan. Heat over medium heat until spread has melted and just begins to boil, stirring frequently.
- Remove from heat; stir in sugar substitute and almond extract. Immediately spoon over berries. Top with cookie crumbs.
|Serving Size:||1/2 cup cobbler|
|Saturated Fat||<1 g|
|Total Fat||2 g|
|Calories from Fat||13 %|
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