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How To make Peach Shortcake

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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
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