A tender biscuit-like topper sets off the ripe, juicy fruit in this low-calorie dessert. Source: Diabetic Living Magazine

Diabetic Living Magazine


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350 degrees F. Arrange sliced peaches and cherries in a 10-inch quiche dish. In a small bowl, combine the water and the 4 teaspoons flour; pour over fruit.

  • For cobbler dough, in a medium bowl, combine the 3/4 cup flour, 2 tablespoons sugar, and the baking powder. Using a pastry blender, cut in butter until mixture resembles fine crumbs. Make a well in the center of the flour mixture; add egg and milk all at once. Stir just until moistened.

  • Drop dough by spoonfuls into 8 to 10 mounds on top of the fruit. In a small bowl, stir together 1 teaspoon sugar and the cinnamon; sprinkle over the dough.

  • Bake for 30 to 40 minutes or until a toothpick inserted into the topping comes out clean and fruit mixture is bubbly on edges. Cool slightly on a wire rack. Serve warm. If desired, serve with dessert topping.


Tips: For a sugar substitute, choose from Splenda(R) Granular or Sweet 'N Low(R) bulk or packets. Follow package directions to use product amounts equivalent to 2 tablespoons and 1 teaspoon sugar. Nutrition facts per serving with substitute: 142 cal., 25 carbo. Carb choices: 1.5.

In place of fresh peaches or cherries, you can use a 16-ounce package frozen unsweetened peach slices or a 16-ounce package frozen, dark sweet cherries. If using frozen fruit, thaw it completely but do not drain the fruit before adding to the quiche dish.

Nutrition Facts

142 calories; 3.9 g total fat; 2.1 g saturated fat; 34 mg cholesterol; 77 mg sodium. 266 mg potassium; 25.2 g carbohydrates; 2.4 g fiber; 12 g sugar; 3.5 g protein; 352 IU vitamin a iu; 8 mg vitamin c; 46 mcg folate; 40 mg calcium; 1 mg iron; 16 mg magnesium;