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

Source: Diabetic Living Magazine


Recipe Summary test

25 mins
45 mins


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

1 serving
155 calories; protein 3.4g; carbohydrates 30g; dietary fiber 3.7g; sugars 7.6g; fat 2.9g; saturated fat 1.7g; cholesterol 7mg; vitamin a iu 577IU; vitamin c 13mg; folate 47.6mcg; calcium 37.7mg; iron 1mg; magnesium 11.6mg; potassium 241.7mg; sodium 126.1mg.

1 fruit, 1 other carb, 1/2 fat