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!
Light Fresh Peach Cobbler
SERVES 8
Ingredients
Directions
1
Preheat oven to 375°F.
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
Set pan over medium heat and bring to a boil.
4
Cook until mixture thickens, about 1 minute.
5
Remove from heat and transfer mixture to an 8-inch square baking pan.
6
To make the topping, in a large bowl, combine flour, remaining tablespoon of sugar, baking powder and salt.
7
Work in margarine with a fork until mixture resembles coarse crumbs.
8
Add milk and stir until flour mixture is evenly moistened.
9
Drop 8 tablespoons of topping mixture onto peach mixture.
10
Bake until topping is golden brown and filling is bubbly, about 20 to 25 minutes.
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% |
|
