Recipe - Peach Cobbler Fresh

6 cup Peaches; fresh or frozen,
peeled & cut or sliced up
Three fourths cup Brown sugar; packed
1 tablespoon Cornstarch
1 tablespoon Lemon juice
1 teaspoon Cinnamon
1 One half cup Flour
Three fourths cup Sugar
2 teaspoon Baking powder
One fourth teaspoon Salt; optional
1/3 cup Butter buds¨; liquid
1/3 cup Skim milk
1 Egg beaters¨ 99% egg
substitute, beaten (1/4
cup)
One fourth cup Water

In a 3quart 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 One half qt. casserole that has been sprayed with a nonfat
cooking spray.

Heat oven to 350 degrees. 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 One fourth cupfuls over the hot filling. Bake 3035 minutes or until
topping is light brown.

Serve with Dream Whip or nonfat frozen yogurt.

VARIATION: You can substitute apples, cherries, blueberries, or the fruit
of your choice in place of the peaches.

SUBSTITUTIONS: In place of the Three fourths cup brown sugar: One half cup brown sugar + One fourth c
Sugar Twin Brown In place of Three fourths cup sugar: One half sugar + 3 packets Sweet 'n
Low In place of 1/3 cup liquid Butter Buds: 1/3 cup Promise Ultra Fatfree
margarine

NOTES : Nutritional Info per serving: Calories: 258.9 % CFF: 1.9

Recipe by: Butter Buster Cookbook (Reggie Dwork)

Posted to MCRecipe Digest V1 #773 by louiseh@juno.com on Sep 6, 1997