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Skinny Peach Berry Cobbler
Skinny Peach Berry Cobbler
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Prep Time:
25 minutes
Total Time:
1 hour 15 minutes
Lightened-up fall dessert featuring ruby red raspberries for a healthier twist with lower saturated fat and calories.
Ingredients:
  • 1 cup Gold Medal™ all-purpose flour
  • 2 tablespoons sugar
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon ground allspice, cardamom, or cinnamon
  • 1/8 teaspoon salt
  • 1/3 cup Yoplait® plain fat-free yogurt
  • 1/4 cup refrigerated or frozen egg product, thawed
  • 2 tablespoons melted butter
  • 2 cups fresh raspberries or 1 package (10 oz) Cascadian Farm™ frozen organic red raspberries, thawed
  • 4 cups sliced, peeled fresh peaches or 1 1/2 packages (10 oz) Cascadian Farm™ frozen organic sliced peaches, thawed
  • 1/4 cup cold water
  • 4 teaspoons cornstarch
  • 1 tablespoon lemon juice
Instructions:
  • To make the filling more delectable, mix peaches, water, 2 tablespoons sugar, cornstarch, lemon juice, and 1/4 teaspoon allspice in a saucepan. Allow the flavors to meld by letting it sit for 10 minutes.
  • Preheat oven to 400°F. For the biscuit topping, mix flour, 2 tablespoons sugar, baking powder, baking soda, 1/4 teaspoon allspice, and salt in a medium bowl. In a small bowl, whisk together yogurt, egg, and butter. Combine yogurt mixture with flour mixture until just moistened. Set aside.
  • Thicken and bubble up the peach mixture over medium heat, then gently stir in the raspberries. Heat everything through and transfer the hot filling to a 2-quart round or square baking dish.
  • Drop small mounds of the biscuit topping onto the hot filling without delay.
  • Bake for approximately 20 minutes until golden brown and a toothpick inserted into the biscuit topping comes out clean. Serve while warm.

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