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

Diabetic Living Magazine
Source: 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

155.1 calories; protein 3.4g 7% DV; carbohydrates 30g 10% DV; exchange other carbs 2; dietary fiber 3.7g 15% DV; sugars 7.6g; fat 2.9g 5% DV; saturated fat 1.7g 8% DV; cholesterol 7mg 2% DV; vitamin a iu 577IU 12% DV; vitamin c 13mg 22% DV; folate 47.6mcg 12% DV; calcium 37.7mg 4% DV; iron 1mg 5% DV; magnesium 11.6mg 4% DV; potassium 241.7mg 7% DV; sodium 126.1mg 5% DV.