2 cups sliced fresh peaches
1 1/2 tablespoons sugar substitute — plus
1 teaspoon sugar substitute
1/2 teaspoon almond extract
1/2 teaspoon cinnamon
1 cup flour
2 teaspoons baking powder
1 dash salt — optional
2 tablespoons canola oil
1 egg substitute equivalent
1/4 cup skim milk
Preheat the oven to 400 degrees. Lightly spray an 8x8x2-inch baking pan with n onstick cooking spray. Arrange the peaches in the bottom of the dish.
Mix together 1 teaspoon sugar substitute, almond extract, and cinnamon; sprinkl e over the peaches and set aside. In a medium mixing bowl, combine the flour, baking powder, salt, and 1&1/2 tablespoons sugar substitute; mix well.
Add the oil, egg, and milk to the dry ingredients; mix until smooth. Spread ev enly over the peaches and bake for 25 to 30 minutes or until the top is golden brown. Remove from oven, invert onto a serving plate, and serve.
8 servings/Serving size: 1/2 cup
Exchanges: Starch Exchange — 1 Fruit Exchange — 1/2 Calories — 114 Calories from Fat — 33 Total Fat — 4g Saturated Fat — 0g Cholesterol — 0mg Sodium — 110mg Without Added Salt — 94mg Carbohydrate — 18g Dietary Fiber — 1g
Sugar s — 5g Protein — 3g
Copyright ? 1998 American Diabetes Association
Recipe for Sunday, 8/9/98
For your end-of-summer parties, try a recipe from The Complete Quick & Hearty D iabetic Cookbook, one of our newest publications, featuring dozens of simple, y et elegant, recipes that your friends and family will adore.
You can order a copy of this and many other cookbooks from our online bookstore or call 1-800-ADA-ORDER (1-800-232-6733).
Notes: This is a perfect summer dessert — fresh peaches over a tender cake cru st.
MC formatted by Barb at Possum Kingdom using MC Buster 2.0g & SNT on 8/10/98
Converted by MC_Buster.