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


Recipe Summary test

25 mins
40 mins


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.


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

1 serving
160 calories; protein 3.5g; carbohydrates 28g; dietary fiber 3.9g; sugars 8.7g; fat 4g; saturated fat 1.9g; cholesterol 35.1mg; vitamin a iu 510.4IU; vitamin c 10.7mg; folate 46mcg; calcium 47.1mg; iron 1mg; magnesium 12.1mg; potassium 220.5mg; sodium 119.6mg.

1 starch, 1/2 fat, 1/2 fruit, 1/2 other carb