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Peach Shortcake |
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Serves: 8 Print this RecipeServing size: 1/2 cup This is a perfect summer dessert-fresh peaches over a tender cake crust. 2 cups sliced fresh peaches 1-1/2 tablespoons plus 1 tsp sugar substitute 1/2 teaspoon almond extract 1/2 teaspoon cinnamon 1 cup flour 2 teaspoons baking powder 1/2 teaspoon (dash) salt (optional) 2 tablespoons canola oil 1 egg substitute equivalent 1/4 cup skim milk 1. Preheat the oven to 400 degrees. Lightly spray an 8x8x2-inch baking pan with nonstick cooking spray. Arrange the peaches in the bottom of the dish. 2. Mix together 1 tsp sugar substitute, almond extract, and cinnamon; sprinkle over the peaches and set aside. In a medium mixing bowl, combine the flour, baking powder, salt, and 1-1/2 Tbsp sugar substitute; mix well. 3. Add the oil, egg, and milk to the dry ingredients; mix until smooth. Spread evenly over the peaches and bake for 25 to 30 minutes or until the top is golden brown. Remove from oven, invert onto a serving plate, and serve. EXCHANGES Starch 1 Fruit 1/2 NUTRITION FACTS Calories 114(Calories from Fat 33) Total Fat 4 grams Saturated Fat 0 grams Cholesterol 0 milligrams Sodium 110 milligrams(w/o added salt 94 milligrams) Total Carbohydrate 18 grams Dietary Fiber 1 gram Sugars 5 grams Protein 3 grams This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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