Best Skinny Peach Cobbler Recipes

SKINNY PEACH COBBLER

Skinny Peach Cobbler image

46% more calcium • 39% fewer calories • 95% less sat fat than the original recipe. Using oil and skim milk are two of the success secrets.

Provided by By Betty Crocker Kitchens

Categories Dessert

Time 1h30m

Yield 6

Number Of Ingredients 8

Ingredients

1 cup Bisquick Heart Smart® mix
1/4 teaspoon ground cinnamon
1 cup fat-free (skim) milk
3 tablespoons canola oil
3/4 cup sugar
1 can (29 oz) peach slices in light syrup, drained
1 teaspoon lemon juice
Vanilla reduced-fat ice cream, if desired

Steps:

Heat oven to 375°F. In ungreased 8-inch square (2-quart) glass baking dish, stir Bisquick mix and cinnamon. Stir in milk and oil with wire whisk or fork until blended.
In medium bowl, mix sugar, peaches and lemon juice. Spoon over batter in baking dish.
Bake 50 to 55 minutes or until golden brown. Let stand about 20 minutes before serving. Serve warm with ice cream.

Nutrition Facts : Calories 280, Carbohydrate 49 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 2 g, Protein 3 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 190 mg, Sugar 35 g, TransFat 0 g

SKINNY PEACH BERRY COBBLER

Skinny Peach Berry Cobbler image

78% less sat fat • 33% fewer calories than the original recipe. Ruby red raspberries-fresh or frozen-add a delightful twist to this healthed-up version of everyone's favorite fall dessert.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 1h15m

Yield 9

Number Of Ingredients 16

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
2 tablespoons sugar
4 teaspoons cornstarch
1 tablespoon lemon juice
1/4 teaspoon ground allspice, cardamom, or cinnamon

Steps:

For filling: In a medium saucepan, combine peaches, the water, 2 tablespoons sugar, the cornstarch, lemon juice, and 1/4 teaspoon allspice. Let stand for 10 minutes.
Meanwhile, preheat oven to 400°F. For the biscuit topping: In a medium bowl, combine flour, 2 tablespoons sugar, the baking powder, baking soda, 1/4 teaspoon allspice, and the salt. In a small bowl, stir together yogurt, egg, and butter. Add yogurt mixture to flour mixture, stirring just until moistened. Set aside.
Cook and stir the peach mixture over medium heat until thickened and bubbly. Stir in the raspberries. Heat through, stirring gently. Transfer the hot filling to a 2-quart round or square baking dish.
Immediately drop the biscuit topping into small mounds onto the hot filling.
Bake about 20 minutes or until browned and a toothpick inserted into biscuit topping comes out clean. Serve warm.

Nutrition Facts : Calories 160, Carbohydrate 30 g, Cholesterol 5 mg, Fat 1/2, Fiber 4 g, Protein 3 g, SaturatedFat 1 1/2 g, ServingSize 2/3 cup cobbler, Sodium 125 mg, Sugar 8 g, TransFat 0 g