Peach Shortcake

Recipe Ingredients

2 cups	474ml	Sliced fresh peaches
1 1/2 tablespoons	22ml	Sugar substitute - plus
1 teaspoon	5ml	Sugar substitute
1/2 teaspoon	2.5ml	Almond extract
1/2 teaspoon	2.5ml	Cinnamon
1 cup	62g / 2.2oz	Flour
2 teaspoons	10ml	Baking powder
1		Salt - (optional)
2 tablespoons	30ml	Canola oil
1		Egg substitute equivalent
1/4 cup	59ml	Skim milk

Recipe Instructions

Preheat the oven to 400 degrees. Lightly spray an 8- by 8- by 2-inch baking pan with nonstick cooking spray. Arrange the peaches in the bottom of the dish.

Mix together 1 teaspoon sugar substitute, almond extract, and cinnamon; sprinkle over the peaches and set aside. In a medium mixing bowl, combine the flour, baking powder, salt, and 1 1/2 tablespoons sugar substitute; mix well.

Add the oil, egg, and milk to the dry ingredients; mix until smooth. Spread evenly over the peaches and bake for 25 to 30 minutes or until the top is golden brown. Remove from oven, invert onto a serving plate, and serve.

This recipe yields 8 servings. Serving size: 1/2 cup.

Exchanges Per Serving: 1 Starch, 1/2 Fruit.

Nutrition Facts: Calories 114; Calories from Fat 33; Total Fat 4g; Saturated Fat 0g; Cholesterol 0mg; Sodium 110mg (without added salt 94mg); Carbohydrate 18g; Dietary Fiber 1g; Sugars 5g; Protein 3g.

Source:
American Diabetes Association at http://www.diabetes.org

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