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Low Fat Peach-Raspberry Cobbler Recipe
Ingredients
20 ounces frozen raspberries
1/4 cup water, white wine or grand marnier
1/3 cup cornstarch
1/2 cup granulated sugar
1/2 cup canned evaporated skimmed milk
2 teaspoons vanilla extract
1/4 teaspoon almond extract
40 ounces canned cling peaches, sliced
15 ounces pie dough, cut into 3-inch, circles
Method
Preheat oven to 375°.
In large bowl, place frozen raspberries.
In medium bowl, combine water, cornstarch, sugar, milk, vanilla and almond extracts.
Pour over frozen raspberries; let stand 15 minutes, or until raspberries are almost defrosted.
Spread mixture in a 13- by 9-inch baking pan.
Cover with peach slices and dough circles.
Bake for 50 minutes.
Allow to cool 1/2 hour.
To serve, with large spoon, lift and invert each serving onto a plate, so that crust is on bottom.
Per serving: About 209 calories, 3g protein, 34g carbohydrate, 7g fat, 30% calories from fat, 16mg cholesterol, 53mg sodium, 2g fiber
