We cut the calories and fat by using fat-free yogurt to tenderize the biscuit-like topping on this traditional homespun cobbler. Source: Diabetic Living Magazine

Diabetic Living Magazine
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Ingredients

Directions

  • For topping, stir together flour, baking powder, 1/4 teaspoon ginger, and salt in a bowl. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Set aside.

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  • For filling, in a large saucepan stir together sugar and cornstarch. Stir in water. Add peach slices and raspberries. Cook and stir until thickened and bubbly. Keep filling hot while finishing topping.

  • To finish topping, stir together yogurt and egg. Add yogurt mixture to flour mixture, stirring just until moistened.

  • Divide filling among eight 6-ounce custard cups or four 10- to 12-ounce casseroles (see Tip). Drop the topping from a spoon onto hot filling. Drop 1 mound into each custard cup or 2 mounds into each casserole. Place custard cups or casseroles on a baking sheet.

  • Bake in a 400 degree F oven for 15 to 20 minutes or until a wooden toothpick inserted into topping comes out clean. Cool slightly. If desired, sprinkle with additional ginger. Serve warm.

Tips

Tip: To make a large cobbler, transfer hot filling to a 2-quart square baking dish. Drop topping from a spoon into 8 mounds on top of hot filling. Bake in a 400 degree F oven about 20 minutes or until a wooden toothpick inserted into topping comes out clean.

Nutrition Facts

160 calories; 4 g total fat; 35 mg cholesterol; 120 mg sodium. 28 g carbohydrates; 3.5 g protein; Full Nutrition