Fresh Peach Cobbler
|Peeled sliced peaches||6 Cup (96 tbs) (Fresh Or Frozen, 6 Medium Pieces)|
|Packed brown sugar/1/2 cup brown sugar + 1 tsp. sweet 'n low brown||3⁄4 Cup (12 tbs)|
|Lemon juice||1 Tablespoon|
|All purpose flour||1 1⁄2 Cup (24 tbs)|
|Sugar/1/2 cup sugar + 3 packets sweet 'n low||3⁄4 Cup (12 tbs)|
|Baking powder||2 Teaspoon|
|Lite salt||1⁄4 Teaspoon|
|Liquid butter buds/1/3 cup promise ultra fat-free margarine||1⁄3 Cup (5.33 tbs)|
|Skim milk||1⁄3 Cup (5.33 tbs)|
|Egg beaters||1 , beaten|
|Water||1⁄4 Cup (4 tbs)|
In a 3 qt.saucepan, combine peaches, brown sugar, cornstarch, lemon juice, and cinnamon.
Bring to a boil, stirring constantly.
Boil and stir one minute.
Pour mixture into a 1 1/2 qt.casserole that has been sprayed with a non-fat cooking spray.
Heat oven to 350° F.
Combine dry ingredients.
Stir in liquid Butter Buds with a fork until moistened and it resembles coarse crumbs.
Add skim milk, water, and Egg Beater mixing just until dry ingredients are moistened.
Drop by scant 1/4 cupfuls over the hot filling.
Bake 30-35 minutes or until topping is light brown.