To cut calories and carbs even more, follow directions for the sugar substitute option for this easy fruit dessert recipe. Source: Diabetic Living Magazine

Diabetic Living Magazine


Peach-Berry Filling
Biscuit Topping


Instructions Checklist
  • To prepare filling: In a medium saucepan, combine peaches, water, 2 tablespoons sugar, cornstarch, lemon juice, and allspice (or cardamom or cinnamon). Let stand for 10 minutes.

  • Meanwhile, prepare biscuit topping: Preheat oven to 400 degrees F. In a medium bowl, combine flour, sugar, baking powder, baking soda, allspice (or cardamom or cinnamon) and salt. In a small bowl, stir together yogurt, egg and butter. Add egg mixture to flour mixture, stirring just until moistened. Set aside.

  • Cook and stir the peach mixture over medium heat until thickened and bubbly. Stir in the raspberries. Heat through, stirring gently. Transfer the hot filling to a 2-quart round or square baking dish.

  • Immediately drop the biscuit topping into small mounds onto the hot filling.

  • Bake until browned and a toothpick inserted into topping comes out clean, about 20 minutes. Serve warm.


Tips: Sugar Substitute: We recommend Splenda(R) granular, Equal(R) packets, or Equal(R) Spoonful. Be sure to use package directions to determine product amount equivalent to the specified amount of sugar.

Nutrition Facts

155 calories; 2.9 g total fat; 1.7 g saturated fat; 7 mg cholesterol; 126 mg sodium. 242 mg potassium; 30 g carbohydrates; 3.7 g fiber; 8 g sugar; 3.4 g protein; 577 IU vitamin a iu; 13 mg vitamin c; 48 mcg folate; 38 mg calcium; 1 mg iron; 12 mg magnesium;