Peach Cobbler: The Best Peach Cobbler Recipe from Cook'n

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	Peach Cobbler

Serves: 9

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   1/3 cup ESTEE fructose
   1 tablespoon cornstarch
   4 cups fresh peaches, peeled, sliced (about 4 medium)*
   1/2 cup water
   1 teaspoon lemon juice
   1 box ESTEE pound cake mix

Preheat oven to 375°F. In medium saucepan, blend fructose and cornstarch. Stir in peaches, water, and lemon juice. Stir over medium heat until mixture thickens and boils. Pour into ungreased 1 1/2 qt casserole dish, 8 x 8 x 2 inches. Keep fruit warm in oven while preparing cake batter according to package directions. Pour batter evenly over warm fruit. DO NOT STIR. Bake for 25-30 minutes or until toothpick inserted in cake portion comes out clean. Serve warm and, if desired, with ESTEE Whipped Topping.

*When fresh fruit is not available: In medium saucepan, combine two 16-oz cans peaches packed in juice with 1 Tbsp cornstarch. Gently stir over medium heat until mixture thickens and boils. Continue as directed.

EXCHANGES
Carbohydrate 2 1/2

PYRAMID SERVINGS
Starch 1
Fruit 1/2
Sweet 1

NUTRITION FACTS
Calories 165(20 calories from fat)
Fat 2 g
Saturated Fat 1 g
Cholesterol 0 mg
Sodium 95 mg
Carbohydrate 36 g
Dietary Fiber 1 g
Sugars 26 g
Protein 2 g

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