Post by JJ Judkins on Apr 25, 2012 15:12:27 GMT -6
Diabetic - Holiday-Old- Fashioned Peach Cobbler
Choose a cookie cutter shape to match the holiday or event.
PER SERVING: 175 cal., 4 g fat (3g sat. fat), 11 mg chol., 129 mg sodium, 34
g carb., 4 g fiber, 3 g pro. Exchanges: 1 fruit, 1 carb., 1 fat. Carb
choices: 2.
PER SERVING WITH SUBSTITUTE: same as above, except 147 cal., 28 g carbo
Exchanges: 0.5 carbo
1/3 cup sugar or sugar substitute* equivalent to 1/3 cup sugar
2 tablespoons cornstarch
1/2 teaspoon ground cinnamon
10 cups sliced, pitted fresh peaches (3 1/2 to 4 pounds) or 10 cups frozen
unsweetened peach slices, thawed
1/2 cup water
1 1/4 cups whole wheat flour
2 tablespoons sugar or sugar substitute* equivalent to
2 tablespoons sugar
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 cup butter
1/2 cup buttermilk
Vanilla frozen yogurt (optional)
1. Preheat oven to 400°F. For filling, in a very large bowl, stir together
the 1/3 cup sugar, the cornstarch, and cinnamon. Add the sliced peaches and
toss gently to mix. Gently stir in the water. Spread the peach mixture
evenly in a 3-quart rectangular baking dish. Set aside.
2. For the whole wheat biscuit star cutouts, in a medium bowl, stir together
whole wheat flour, the 2 tablespoons sugar, the baking powder, baking soda,
and salt. Using a pastry blender, cut in butter until mixture resembles
coarse crumbs. Make a well in the center of the flour mixture. Add
buttermilk all at once. Using a fork, stir just until the flour mixture is
moistened. Knead the dough gently to shape into a ball.
3. On a lightly floured surface, roll dough to 1/2-inch thickness. Using a
2- to 2 1/2-inch star cookie cutter, cut out 12 stars, rerolling as needed.
Arrange the dough stars on top of the fruit mixture.
4. Bake, uncovered, for 25 to 30 minutes or until the stars are light brown
and the peach mixture is bubbly in the center. Cool on a wire rack for 30
minutes. Serve warm. If desired, serve with frozen yogurt. Makes 12 servings
(1 star plus about 2/3 cup peach mixture).
*Sugar Substitutes: Choose from Splenda granular or Sweet 'N Low bulk or
packets. Follow the package directions to use the product amounts equivalent
to 1/3 cup and 2 tablespoons sugar.
Make-Ahead Directions: Prepare the biscuit star cutouts as directed in Steps
2 and 3. Cover with plastic wrap and chill for up to 4 hours. Continue to
assemble the cobbler as directed in Steps 1 and 4.
Diabetic Living Holiday Cooking
Choose a cookie cutter shape to match the holiday or event.
PER SERVING: 175 cal., 4 g fat (3g sat. fat), 11 mg chol., 129 mg sodium, 34
g carb., 4 g fiber, 3 g pro. Exchanges: 1 fruit, 1 carb., 1 fat. Carb
choices: 2.
PER SERVING WITH SUBSTITUTE: same as above, except 147 cal., 28 g carbo
Exchanges: 0.5 carbo
1/3 cup sugar or sugar substitute* equivalent to 1/3 cup sugar
2 tablespoons cornstarch
1/2 teaspoon ground cinnamon
10 cups sliced, pitted fresh peaches (3 1/2 to 4 pounds) or 10 cups frozen
unsweetened peach slices, thawed
1/2 cup water
1 1/4 cups whole wheat flour
2 tablespoons sugar or sugar substitute* equivalent to
2 tablespoons sugar
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 cup butter
1/2 cup buttermilk
Vanilla frozen yogurt (optional)
1. Preheat oven to 400°F. For filling, in a very large bowl, stir together
the 1/3 cup sugar, the cornstarch, and cinnamon. Add the sliced peaches and
toss gently to mix. Gently stir in the water. Spread the peach mixture
evenly in a 3-quart rectangular baking dish. Set aside.
2. For the whole wheat biscuit star cutouts, in a medium bowl, stir together
whole wheat flour, the 2 tablespoons sugar, the baking powder, baking soda,
and salt. Using a pastry blender, cut in butter until mixture resembles
coarse crumbs. Make a well in the center of the flour mixture. Add
buttermilk all at once. Using a fork, stir just until the flour mixture is
moistened. Knead the dough gently to shape into a ball.
3. On a lightly floured surface, roll dough to 1/2-inch thickness. Using a
2- to 2 1/2-inch star cookie cutter, cut out 12 stars, rerolling as needed.
Arrange the dough stars on top of the fruit mixture.
4. Bake, uncovered, for 25 to 30 minutes or until the stars are light brown
and the peach mixture is bubbly in the center. Cool on a wire rack for 30
minutes. Serve warm. If desired, serve with frozen yogurt. Makes 12 servings
(1 star plus about 2/3 cup peach mixture).
*Sugar Substitutes: Choose from Splenda granular or Sweet 'N Low bulk or
packets. Follow the package directions to use the product amounts equivalent
to 1/3 cup and 2 tablespoons sugar.
Make-Ahead Directions: Prepare the biscuit star cutouts as directed in Steps
2 and 3. Cover with plastic wrap and chill for up to 4 hours. Continue to
assemble the cobbler as directed in Steps 1 and 4.
Diabetic Living Holiday Cooking