Saturday, April 2, 2011

Low Calorie Peach Cobbler

Please don't judge the recipe by my photography skills! :)
I made this earlier this week for FHE treats.  It was delicious!!!  Ok... so I loved it--Casey just enjoyed it.  Peaches are my favorite fruit and to him they are just meh.  So that probably makes all the difference!  I will totally be making this again... maybe I'll try using different fruits in the future.  I calculated out the calories and it comes to right around 90 calories a serving.  This recipe makes 4 servings total.  (We didn't eat a full serving though.  It was more than either of us wanted.  I guess we got 5-6 servings out of it.)

Peach Filling:
1 can Splenda Peaches (I bought Western Family brand.  I'm pretty sure this can also be found in Del Monte and Great Value.  Pick the lowest calorie canned peaches option.)
1/2 c. carrot puree (maybe 2ish carrots cooked till very soft and they put in the blender until smooth.  I felt like I was making baby food)
1 T. Splenda
1/2 t. - 1 t. cinnamon (I like cinnamon stronger so probably added closer to the whole teaspoon)
Some of the canned peach juice

Cut the peaches into small pieces.  Mix everything together in a small bowl.  Add as much of the peach juice as needed to get it to a semi-soupy consistency.  Lightly spray a small glass pan.  (We have a rectangle Pyrex pan that is smaller than the square 8x8.  I'm going to guess 6x4 and it is still kind of deep.)  Pour the peach filling into the pan.

Cobbler Recipe:
1/2 c. whole wheat flour
3 T. Splenda
1/2 t. baking powder
1/4 t. salt
1 T. Light Margarine (I can only find this in Blue Bonnet brand.  It is the only type we use now.)
1/4 c. skim buttermilk (that sounds like an oxymoron right?  Put about 1 teaspoon of either lemon juice or vinegar into an empty liquid measuring up.  Then add skim milk up to the 1/4 line.  Let it sit for at least 5 minutes.)
1/4 t. cinnamon (I wish I would have used more!)
1 T. Splenda
1/2 T. Splenda (also written as 1 1/2 t.) cornstarch
1/4 - 1/3 c. boiling water

Stir the flour, 3 T. Splenda, baking powder and salt together.  Using a pastry blender, cut in the margarine until coarse and crumbly.  Gently stir in the buttermilk  Do not overmix!  (There might be some flour not totally stirred in.  That's fine.)  Using a metal spoon, dot the cobbler mixture over the peach filling.

In a seperate bowl, stir the cinnamon, 1 T. Splenda, and cornstarch.  Sprinkle evenly over the cobbler mixture.  Drizzle the boiling water over the cobbler.  Bake at 350* for 30-35 minutes.  The cobbler should be crisp and not doughy.  (Just FYI:  I cooked ours for a LOT long.  Check it around 30 ish but I really think ours was more like an hour or so.)

Optional:
Can serve with fat free cool whip but know that each tablespoon adds 10 calories.
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