Serves: 6
Total Calories: 343
Peach Filling:
Cook and stir peaches with sugar, juice, concentrate, and lemon juice. Stir until boiling reduce heat. Cover and simmer for 5 minutes, stirring occasionally until fruit is almost tender. Combine cold water and cornstarch add to filling, cooking until thick and bubbly. Keep hot.
For topping:
Mix flour, sugar, baking powder, and cinnamon. Cut in butter until mixture looks like course crumbs. Combine egg whites and milk. Add to flour mixture. Stir just until moist.
Pour peach filling into an 8 x 8 x 2 baking dish coated with nonstick cooking spray. Drop into 6 equally mounds on top of the filling. Bake at 400 for 20 to 25 minutes or until toothpick comes out clean. Top with vanilla ice milk.
*If you are diabetic, omit sugar in filling and replace it with 1/3 cup peach-juice concentrate plus the 3 tablespoons already called for. Omit the sugar and the milk in the topping and add ΒΌ cup peach-juice concentrate as a delicious replacement. Follow remaining directions as outlined.
This Peach Cobbler recipe is from the Cook'n Lite & Healthy Cookbook. Download this Cookbook today.
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