Peach Cobbler - Fresh Recipe - Cooking Index
Peach Cobbler - Fresh Recipe - Cooking Index
| 6 cups | 1422ml | Peaches - fresh or frozen, peeled and sliced |
| 3/4 cup | 120g / 4.2oz | Brown sugar - packed |
| 1 tablespoon | 15ml | Cornstarch |
| 1 tablespoon | 15ml | Lemon juice |
| 1 teaspoon | 5ml | Cinnamon |
| 1 1/2 cups | 93g / 3.3oz | Flour |
| 3/4 cup | 148g / 5.2oz | Sugar |
| 2 teaspoons | 10ml | Baking powder |
| 1/4 teaspoon | 1.3ml | Salt - optional |
| 1/3 cup | 65g / 2.3oz | Butter buds¨ - liquid |
| 1/3 cup | 78ml | Skim milk |
| 1 | Egg beaters¨ 99% egg substitute - beaten (1/4 cup) | |
| 1/4 cup | 59ml | Water |
In a 3-quart saucepan, combine peaches, brown sugar, cornstarch, lemon juice, and cinnamon. Bring to a boil, stirring constantly. Boil and stir one minute.
Pour mixture into a 1 1/2 qt. casserole that has been sprayed with a nonfat cooking spray.
Heat oven to 350F. Combine dry ingredients. Stir in liquid Butter Buds with a fork until moistened and it resembles coarse crumbs. Add skim milk, water, and Egg Beater, mixing just until dry ingredients are moistened.
Drop by scant 1/4 cupfuls over the hot filling. Bake 30-35 minutes or until topping is light brown.
Serve with Dream Whip or nonfat frozen yogurt.
VARIATION: You can substitute apples, cherries, blueberries, or the fruit of your choice in place of the peaches.
SUBSTITUTIONS: In place of the 3/4 c brown sugar: 1/2 c brown sugar + 1/4 c Sugar Twin Brown In place of 3/4 cup sugar: 1/2 sugar + 3 packets Sweet 'n Low In place of 1/3 cup liquid Butter Buds: 1/3 cup Promise Ultra Fat-free margarine
Source:
Butter Buster Cookbook (Reggie Dwork)
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