4 ripe peaches, peeled, pitted and sliced
1 cup fresh blueberries
1/4 cup plus 2 tbsp granulated Splenda
3/4 cup plus 1 tbsp baking mix
1 tsp ground ginger
1/4 tsp ground cinnamon
1/3 cup skim milk
2 tbsp turbinado sugar
Preheat the oven to 425˚F. Spray a 7×11-inch glass baking dish with cooking spray, and set it aside.
In a medium bowl, mix together the peaches, blueberries, the ¼ cup Splenda, and the 1 tablespoon baking mix. Pour the fruit mixture into the prepared baking dish.
In a medium bowl, combine the remaining 2 tablespoons Splenda, the remaining ¾ cup Bisquick, and the ginger, cinnamon and milk. Stir until the mixture forms a soft dough. Drop spoonfuls of the dough evenly over the fruit mixture. Sprinkle the sugar over the dough.
Bake the cobbler until the fruit is tender and the biscuit topping is golden brown, about 30 minutes. Let it rest for 5 minutes before serving.
Fat: 1 g
Protein: 2 g
Carbohydrates: 22 g
Cholesterol: 0 mg
Fiber: 2 g
Sodium: 158 mg
Celebrity chef Rocco DiSpirito is a popular television personality and the author of numerous hit cookbooks including his current New York Times bestseller Now Eat This! available wherever books are sold.
NOW EAT THIS! a Ballantine Trade Paperback Original by Rocco DiSpirito (c) 2010 Spirit Media, LLC
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