Lindas Peach Cobbler For Diabetics Recipes

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LINDA'S PEACH COBBLER FOR DIABETICS



Linda's Peach Cobbler For Diabetics image

The other day I really wanted something sweet. I didn't have any fresh fruit but I did have a couple of jars of Del Monte Orchard Fresh Peaches in light syrup in my pantry and this is what I came up with.

Provided by Linda Wilson

Categories     Desserts

Time 1h15m

Number Of Ingredients 10

4 Tbsp butter
1 c splenda granulated
1 c low-fat milk
3/4 c whole-wheat flour (important diabetics use whole-wheat)
1/2 c all-purpose flour
2 tsp baking powder
1/4 tsp salt
1 tsp cinnamon, ground
2 (20-oz) jar(s) del monte orchard fresh peaches in light syrup
2 Tbsp raw oats

Steps:

  • 1. Preheat oven to 350 degrees.
  • 2. Melt the butter in a 9 x 13 x 2-inch baking pan or dish.
  • 3. In a medium mixing bowl combine the Splenda, both flours, baking powder, salt, and cinnamon; add milk and stir to blend well. Spread batter evenly over the bottom of the pan.
  • 4. Drain most of the juice from 1 jar of peaches (this cuts back on the sugar). Pour the peaches with the juice over the batter in pan. Add the drained peaches, filling in any bare spots over the batter then adding any liquid remaining in jar.
  • 5. Sprinkle the raw oats over all.
  • 6. Bake cobbler at 350 degrees 1 hour or until lightly browned, bubbly, and cooked through.
  • 7. Serve with sugar-free ice cream or whipped cream, if desired.

SUGAR FREE FRESH PEACH COBBLER



Sugar Free Fresh Peach Cobbler image

I was trying to "calorie and sugar" down an old favorite and this is the result! Let me just add that hubby and I put a big dent in this dish tonight! Enjoy! Notes: You can substitute fresh/frozen/canned peaches, cherries, blueberries, pineapples, apples, etc. The list and combinations are endless. You can also substitute margarine as my mother always did too.

Provided by Ima Cookin

Categories     Dessert

Time 40m

Yield 1 cobbler, 6-8 serving(s)

Number Of Ingredients 6

9 peaches, diced, not peeled
8 ounces fresh blueberries
1 cup whole wheat pastry flour
1 cup sugar substitute (Splenda)
1/2-1 cup butter, cut into 1 tablespoon sections (1 or 2 sticks.)
1/2 teaspoon cinnamon (optional)

Steps:

  • - Put fruit in bottom of 9x13-inch pan.
  • -Mix together flour, Splenda, and butter until it resembles a course meal (cut in with pastry knife or fork).
  • -Sprinkle on top of fruit. Because whole wheat pastry flour can be grainier than all purpose, I melted 1/2 stick of butter and poured over topping for added moisture.
  • -Bake at 350°F for 30 minutes, or as your oven allows.
  • Enjoy!

Nutrition Facts : Calories 384.7, Fat 16.2, SaturatedFat 9.8, Cholesterol 40.7, Sodium 110.3, Carbohydrate 59, Fiber 5.6, Sugar 38.8, Protein 5.1

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