Guest guest Posted July 9, 2004 Report Share Posted July 9, 2004 Peach Shortcake Serves 8 (1/2 cup) 2 cups sliced fresh peaches 1-1/2 tbsp plus 1 tsp sugar substitute 1/2 tsp almond extract 1/2 tsp cinnamon 1 cup flour 2 tsp baking powder 1/2 tsp (dash) salt 2 tbsp canola oil 1 egg substitute equivalent 1/4 cup skim milk Preheat the oven to 400 degrees. Lightly spray an 8x8x2-inch baking pan with nonstick cooking spray. Arrange the peaches in the bottom of the dish. Mix together 1 tsp sugar substitute, almond extract, and cinnamon; sprinkle over the peaches and set aside. In a medium mixing bowl, combine the flour, baking powder, salt, and 1-1/2 Tbsp sugar substitute; mix well. Add the oil, egg, and milk to the dry ingredients; mix until smooth. Spread evenly over the peaches and bake for 25 to 30 minutes or until the top is golden brown. Remove from oven, invert onto a serving plate, and serve. Exchanges: Starch 1;Fruit 1/2 Calories 114;Fat 4g;Chol 0mg;Sodium 110mg;Carbs 18g;Fiber 1g;Protein 3g Marilyn Moderator for Diabetic_Recipes dnevessr@... Opinions expressed are solely my own and should not be mistaken for Professional advice. Quote Link to comment Share on other sites More sharing options...
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