Low Fat Peach-raspberry Cobbler Recipe

Ingredients

20 ounces frozen raspberries

1/4 cup water

-- white wine or grand marnier

1/3 cup cornstarch

1/2 cup granulated sugar

1/2 cup canned evaporated skimmed milk

2 teaspoons vanilla extract

1/4 teaspoon almond extract

40 ounces canned cling peaches, sliced

15 ounces pie dough, cut into 3-inch

-- circles

Method

1.Preheat oven to 375°.

In large bowl, place frozen raspberries.

2.In medium bowl, combine water, cornstarch, sugar, milk, vanilla and almond extracts.

Pour over frozen raspberries; let stand 15 minutes, or until raspberries are almost defrosted.

3.Spread mixture in a 13- by 9-inch baking pan.

Cover with peach slices and dough circles.

4.Bake for 50 minutes.

5.Allow to cool 1/2 hour.

To serve, with large spoon, lift and invert each serving onto a plate, so that crust is on bottom.

Per serving: About 209 calories, 3g protein, 34g carbohydrate, 7g fat, 30% calories from fat, 16mg cholesterol, 53mg sodium, 2g fiber.

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