Now that Sweet Harold and I are having great results on our Weight Watcher plans. I wanted to make a nice dessert for Labor Day, but knew I'd have to watch the sugar (calorie) content!
The result? A buttery, peachy cobbler made with Splenda and Zero Sugar Italian Sweet Crème Coffee Mate. Yes, I replaced the sugar with Splenda and the milk with the coffee creamer!
Now this is the often repeated and reposted dump it all into the baking dish without stirring method to allow the crust bake up through the peaches. Was it the same consistency of a regular peach cobbler? No. Was it satisfying to have a peach dessert for Labor Day and not have to feel deprived? You bet!
4–5 cups peeled, sliced peaches
1 cup Splenda, divided
½ cup water
6 T. butter
1½ cups self-rising flour
1½ cups Zero Sugar Italian Sweet Crème Coffee Mate
Ground cinnamon
Preheat oven to 350°F.
Combine the peaches, ½ cup Splenda, and water in a saucepan. Bring to a boil, then simmer for 15 minutes.
Place the butter in a 9×11-inch baking dish and put it in the oven until the butter is melted.
In a mixing bowl, combine the self-rising flour, remaining ½ cup Splenda, and Italian Sweet Crème creamer along with a 1/2 t. of cinnamon. Stir until smooth.
Pour the batter over the melted butter. Do not stir.
Spoon the peaches and their syrup over the batter. Do not stir.
Sprinkle with additional cinnamon, if desired.
Bake for 35–45 minutes, or until the top is golden brown and the batter is set in the center.
Allow to cool slightly before serving.
Use 1 cup Splenda total: ½ cup for the peaches and ½ cup for the batter.
The 1½ cups of Zero Sugar Italian Sweet Crème replaces the milk.
A 9×11-inch baking dish gives the cobbler a deeper layer than a 9×13.
Baking time may vary depending on the depth of the dish and how juicy the peaches are.
No comments:
Post a Comment