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Peach Shortcake

  • 8servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B12
MineralsNatrium, Calcium, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 cups 474ml Sliced fresh peaches

  2. 1 1/2 tablespoons 22ml Sugar substitute - plus

  3. 1 teaspoon 5ml Sugar substitute

  4. 1/2 teaspoon 2 1/2ml Almond extract

  5. 1/2 teaspoon 2 1/2ml Cinnamon

  6. 1 cup 62g / 2 1/5oz Flour

  7. 2 teaspoons 10ml Baking powder

  8. 1 Salt -

  9. 2 tablespoons 30ml Canola oil

  10. 1 Egg substitute equivalent

  11. 1/4 cup 59ml Skim milk

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 400 degrees. Lightly spray an 8- by 8- by 2-inch baking pan with nonstick cooking spray. Arrange the peaches in the bottom of the dish.

  2. Mix together 1 teaspoon sugar substitute, almond extract, and cinnamon; sprinkle 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.

  3. Add the oil, egg, and milk to the dry ingredients; mix until smooth. Spread evenly 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.

  4. This recipe yields 8 servings. Serving size: 1/2 cup.

  5. Exchanges Per Serving: 1 Starch, 1/2 Fruit.

  6. Nutrition Facts: 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; Sugars 5g; Protein 3g.

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