Fruitful Cobbler Recipe
Yield: 8 servingsRecipe by luhu.jp
Ingredients:
1/2 tsp: Salt,
1/2 cup: Light cream,
1/2 tbsp: Cornstarch,
1/2 tsp: Vanilla extract,
Saccharin to equal 1/2 cup,
1 tsp: Grated lemon peel,
-sugar and 1/2 cup water,
Saccharin to equal 2 tbsp.,
1 quart: Sliced fresh peaches,
-of sugar.,
1 cup: Packaged biscuit mix,
Directions:
SOURCE: Good Housekeeping Cookbook for Calorie Watchers, copyright
MCMLXXI by the Hearst Corp. ISBN #0-87851-004-4. Library of Congress
Catalog #75-137516. Formatted into MM by Ursula R. Taylor.
At least 1 1/2 hours before serving: Preheat oven to 450 F. In 1 1/2
quart casserole, combine slat, cornstarch, saccharin and water; add peach
slices.
In medium bowl, mix biscuit mix, light cream, vanilla, saccharine
equivalent to 2 tbsp. sugar and lemon peel. Spread mixture over peaches.
Bake, uncovered, 40 minutes, or until topping is golden brown and peaches
are bubbly and tender. Serve warm or cool. Makes 8 servings.
Exchanges per serving = 1 bread, 1 fat and 1 fruit.
PERSONAL note from Ursula Taylor - since this is an old cookbook - why
not substitute other artificial sweeteners instead of saccharin....but be
sure to use one that will hold up to heat....
Source from luhu.jp
MCMLXXI by the Hearst Corp. ISBN #0-87851-004-4. Library of Congress
Catalog #75-137516. Formatted into MM by Ursula R. Taylor.
At least 1 1/2 hours before serving: Preheat oven to 450 F. In 1 1/2
quart casserole, combine slat, cornstarch, saccharin and water; add peach
slices.
In medium bowl, mix biscuit mix, light cream, vanilla, saccharine
equivalent to 2 tbsp. sugar and lemon peel. Spread mixture over peaches.
Bake, uncovered, 40 minutes, or until topping is golden brown and peaches
are bubbly and tender. Serve warm or cool. Makes 8 servings.
Exchanges per serving = 1 bread, 1 fat and 1 fruit.
PERSONAL note from Ursula Taylor - since this is an old cookbook - why
not substitute other artificial sweeteners instead of saccharin....but be
sure to use one that will hold up to heat....
Source from luhu.jp