Peach Cobbler

The other day as Julie, Ann-Marie, and I were walking down the Monon Trail we came across a local Indiana market. We stopped in to see what they had: fresh peaches, vine tomatoes, fresh strawberries, and MORAL mushrooms! I loved the ambiance of the place, reggae music playing in the background, casual dressed employees, and an overwhelming smell of peaches. I couldn't buy anything because I didn't have any money on me. But, I knew I had to go back!

I had quite the hankering for Peach Cobbler and I couldn't stop thinking about those peaches all day! I also was crazing some moral mushrooms, which I haven't had in probably 2 years. I paid $9 for a quarter of a pound of mushrooms:/ Steep I know! The price for the peaches weren't too bad. They were from a local farm in Indiana so a little bit more pricey than usual but at least my money is supporting the locals.

After the market, I quickly came home to start making the peach cobbler. I found this recipe online for a light fresh peach cobbler. I try to find recipes that swap ingredients for healthier and/or lower calories options. I have such a sweet tooth that I try to make it somewhat "not so bad" for you:) For this recipe, I followed it exactly except I swapped real sugar for the Splenda sugar, which ultimately reduces the calories by quite a bit (not sure on the exact amount). Julie, Ann-Marie and I loved it! It is easy to make and extremely tasty!

Here is the recipe from the website or you can just visit the website at http://www.recipezaar.com/recipe/Light-Fresh-Peach-Cobbler-40183

Light Fresh Peach Cobbler

SERVES 8

Ingredients

• 6 medium peaches, sliced
• 6 1/3 tablespoons sugar
• 1 tablespoon cornstarch
• 1 teaspoon fresh lemon juice
• 1/2 teaspoon ground cinnamon
• 1 cup all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon table salt
• 3 tablespoons reduced-calorie margarine
• 1/2 cup nonfat milk

Directions

1. 1

   Preheat oven to 375°F.

2. 2

   In a large saucepan, combine peaches, 1/3 cup of the sugar (5 1/3 tablespoons), cornstarch, lemon juice, and cinnamon; toss to coat peaches.

3. 3

   Set pan over medium heat and bring to a boil.

4. 4

   Cook until mixture thickens, about 1 minute.

5. 5

   Remove from heat and transfer mixture to an 8-inch square baking pan.

6. 6

   To make the topping, in a large bowl, combine flour, remaining tablespoon of sugar, baking powder and salt.

7. 7

   Work in margarine with a fork until mixture resembles coarse crumbs.

8. 8

   Add milk and stir until flour mixture is evenly moistened.

9. 9

   Drop 8 tablespoons of topping mixture onto peach mixture.

10. 10

    Bake until topping is golden brown and filling is bubbly, about 20 to 25 minutes.

11. 11

    Cut into 8 pieces and serve.

Calorie Information:

Nutrition Facts
Serving Size 1 (122g) Recipe makes 8 servings
Calories 152
Calories from Fat 22		(14%)
Amount Per Serving		%DV
	Total Fat 2.5g	3%
	Saturated Fat 0.4g	2%
	Monounsaturated Fat 0.9g
	Polyunsaturated Fat 1.0g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 273mg		11%
Potassium 184mg		5%
Total Carbohydrate 31.0g		10%
	Dietary Fiber 1.6g	6%
	Sugars 17.0g
Protein 2.8g		5%