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.Advertisement
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.
1 fruit, 1 other carb, 1/2 fat