Peach Cobbler
Servings: 8 Servings
Prep Time: 10 Minutes
Cook Time: 30 Minutes
Calories: 221
Carbs: 33 grams
Protein: 2 grams
Fat: 9 grams
Cholestrol: 7 mg
Sodium: 231 mg
Exchanges: 1 Starch
1 Fruit
1 Fats
Ingredients:
3 cans (15 oz each) canned sliced peaches in light syrup, drained
2 Tbsp cornstarch
1 Tbsp lemon juice
1 tsp ground cinnamon
1/4 tsp salt
3/4 cup Equal Spoonful
1 tsp vanilla extract
1 Pastry for single crust 9-inch pie
1 Tbsp Equal Spoonful
1/4 tsp ground cinnamon
Instructions:
1. Place peaches in medium saucepan. Toss with cornstarch, lemon juice, 1 teaspoon cinnamon and salt. Cook over medium heat, stirring constantly until mixture thickens.
2. Remove from heat. Stir in ¾ cup Equal and vanilla until dissolved. Spoon hot peach mixture into 8-inch square baking pan.
3. Meanwhile, roll pie pastry on floured surface to form a 9-inch square. Place pastry over hot peach mixture. Trim and flute edge. Cut a few slits in top to allow steam to escape. Sprinkle top of pastry with combined 1 tablespoon Equal and ¼ teaspoon cinnamon.
4. Bake in preheated 400º oven 25 to 30 minutes or until pastry is crisp and lightly golden in color. Serve warm or at room temperature. .
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