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What could be better than peach cobbler straight from the oven? Try this healthier version of the classic favorite.
- Yield: 8 servings
- Serving size: 1 square
- Calories 271
- Total Fat 4 g
- Saturated Fat 0 g
- Cholesterol 0 mg
- Sodium 263 mg
- Total Fiber 2 g
- Protein 4 g
- Carbohydrates 54 g
- Potassium 284 mg
Ingredients
- ½ teaspoon ground cinnamon
- 1 tablespoon vanilla extract
- 2 tablespoons cornstarch
- 1 cup peach nectar
- ¼ cup pineapple juice or peach juice(if desired, use juice reserved from canned peaches)
- 2 16-ounce cans of peaches, packed in juice, drained, (or 1¾ pounds, fresh, sliced)
- 1 tablespoon tub margarine
- 1 cup dry pancake mix
- ⅔ cup all-purpose flour
- ½ cup sugar
- ⅔ cup fat-free evaporated milk
- ½ teaspoon nutmeg
- 1 tablespoon brown sugar nonstick cooking spray, as needed
Method
- 1.Preheat oven to 350°F.
- 2.Combine cinnamon, vanilla, cornstarch, peach nectar, and juice in saucepan over medium heat. Stir constantly until mixture thickens and bubbles.
- 3.Add sliced peaches to mixture.
- 4.Reduce heat and simmer for 5–10 minutes.
- 5.In another saucepan, melt margarine and set aside.
- 6.Lightly spray 8-inch-square glass dish with cooking spray. Pour hot peach mixture into dish.
- 7.In another bowl, combine pancake mix, flour, sugar, and melted margarine. Stir in milk. Quickly spoon this mixture over peach mixture.
- 8.Combine nutmeg and brown sugar. Sprinkle mixture on top of batter.
- 9.Bake for 15–20 minutes or until golden brown.
- 10.Cool and cut into eight squares.
