3 cups fresh peaches (about 4), peeled and pitted
1/2 cup brown sugar
3/4 cup whole wheat all purpose flour
1/2 cup fat free milk
1/4 cup liquid egg substitute
1 tsp baking powder
1 tsp vanilla extract
1 tbsp light butter, melted (I used Brummel & Brown)
1/4 tsp salt
1/4 tsp ground nutmeg
1 tsp fresh grated lemon rind
Preheat oven to 350 degrees and spray an 8″ square baking dish with nonstick, butter flavored spray.
In a large bowl, combine peaches, 1/4 cup of the sugar and the nutmeg. Toss well to coat. Set aside for about 30 minutes to let the peaches soak up the sugar.
In another large bowl, combine the flour, baking powder, salt and remaining sugar.
In a separate bowl, mix together the milk, liquid egg substitute, vanilla, lemon rind and butter.
Slowly blend the milk mixture into the flour mixture until the batter is smooth.
Pour the peaches into the baking dish. Evenly spread the batter over top of the peaches and bake until the batter becomes brown – about 30 – 35 minutes.
Remove from oven and let dessert rest for half an hour before serving. Cut into 6 equally sized pieces and serve at room temp or warm if desired.
Preparation time: 30 minute(s)
Cooking time: 30 minute(s)
Diet type: Vegetarian
Diet tags: Low calorie, Reduced fat
Number of servings (yield): 6
Culinary tradition: USA (Southern)
Entire recipe makes 6 servings
Serving size is 1/6 of cobbler
Each serving = 3 Points +
PER SERVING: 110 calories; 1.5 g fat; 20 g carbohydrates; 4 g protein; 3 g fiber