Skinny Peach Berry Cobbler

Name: Skinny Peach Berry Cobbler
Prep time: 25 min
Total time: 1 h 15 min
Yield: 9
Ingredients: 1 cup Gold Medal™ all-purpose flour; 2 tablespoons sugar; 3/4 teaspoon baking powder; 1/4 teaspoon baking soda; 1/4 teaspoon ground allspice, cardamom, or cinnamon; 1/8 teaspoon salt; 1/3 cup Yoplait® plain fat-free yogurt; 1/4 cup refrigerated or frozen egg product, thawed; 2 tablespoons melted butter; 2 cups fresh raspberries or 1 package (10 oz) Cascadian Farm™ frozen organic red raspberries, thawed; 4 cups sliced, peeled fresh peaches or 1 1/2 packages (10 oz) Cascadian Farm™ frozen organic sliced peaches, thawed; 1/4 cup cold water; 2 tablespoons sugar; 4 teaspoons cornstarch; 1 tablespoon lemon juice; 1/4 teaspoon ground allspice, cardamom, or cinnamon

(0)

0 Questions

Write a Review
Ask a Question

Betty Crocker Kitchens

Updated Sep 20, 2016

Skinny Peach Berry Cobbler

(0)

0 Questions

Write a Review
Ask a Question

Prep Time 25 min
Total 1 hr 15 min
Servings 9
Ingredients 16

Pin
Keep Screen On

Ingredients

Cobbler

1 cup Gold Medal™ all-purpose flour
2 tablespoons sugar
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon ground allspice, cardamom, or cinnamon
1/8 teaspoon salt
1/3 cup Yoplait® plain fat-free yogurt
1/4 cup refrigerated or frozen egg product, thawed
2 tablespoons melted butter
2 cups fresh raspberries or 1 package (10 oz) Cascadian Farm™ frozen organic red raspberries, thawed

Filling

4 cups sliced, peeled fresh peaches or 1 1/2 packages (10 oz) Cascadian Farm™ frozen organic sliced peaches, thawed
1/4 cup cold water
2 tablespoons sugar
4 teaspoons cornstarch
1 tablespoon lemon juice
1/4 teaspoon ground allspice, cardamom, or cinnamon

Make With

Gold Medal Flour

Instructions

Step
1

For filling: In a medium saucepan, combine peaches, the water, 2 tablespoons sugar, the cornstarch, lemon juice, and 1/4 teaspoon allspice. Let stand for 10 minutes.
Step
2

Meanwhile, preheat oven to 400°F. For the biscuit topping: In a medium bowl, combine flour, 2 tablespoons sugar, the baking powder, baking soda, 1/4 teaspoon allspice, and the salt. In a small bowl, stir together yogurt, egg, and butter. Add yogurt mixture to flour mixture, stirring just until moistened. Set aside.
Step
3

Cook and stir the peach mixture over medium heat until thickened and bubbly. Stir in the raspberries. Heat through, stirring gently. Transfer the hot filling to a 2-quart round or square baking dish.
Step
4

Immediately drop the biscuit topping into small mounds onto the hot filling.
Step
5

Bake about 20 minutes or until browned and a toothpick inserted into biscuit topping comes out clean. Serve warm.

Nutrition

160 Calories

3g Total Fat

3g Protein

30g Total Carbohydrate

8g Sugars

Nutrition Facts

Serving Size: 2/3 cup cobbler

Calories: 160

Calories from Fat: 25

Total Fat: 3g; 0%

Saturated Fat: 1 1/2g; 0%

Trans Fat: 0g

Cholesterol: 5mg; 0%

Sodium: 125mg; 0%

Total Carbohydrate: 30g; 0%

Dietary Fiber: 4g; 0%

Sugars: 8g

Protein: 3g

% Daily Value*:

Vitamin A: 10%; 10%

Vitamin C: 20%; 20%

Calcium: 4%; 4%

Iron: 6%; 6%

Exchanges:

1 Starch; 1/2 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;