Summer is my favorite time of year. I'd rather be hot than at all cold any time! Although summer doesn't officially begin until June 21, it's unofficial start is Memorial Day--and that's good enough for me!
With summer comes an abundance of fresh fruit: watermelon, blueberries, strawberries, cherries, peaches, plums, nectarines, cantelope, and more!
When I was growing up, my mom always made a variety of fresh fruit cobblers and pies during the summer. I'm not nearly as Martha Stewart like as she is, but I can make a luscious peach cobbler. This recipe is low fat and delicious! Serve warm with a scoop of fat free vanilla ice cream, or fat free evaporated milk! Enjoy!
1/2 cup packed brown sugar
4 t cornstrach
1/4 t ground nutmeg
1/2 cup water
4 cups sliced fresh peaches (can use canned)
1 T lemon juice
1 cup flour
2 T granulated sugar
1 1/2 t baking powder
1/4 t salt
1/4 cup fat free plain yogurt
3 T lowfat margarine
1 slightly beaten egg
1/4 cup skim milk
Preheat oven to 400 degrees. In medium saucepan combine brown sugar, cornstarch and nutmeg. Add water. Cook and stir until thickened and bubbly. Add peaches and lemon juice. Heat through. Remove from heat and set aside.
For topping, stir together flour, granulated sugar, baking powder and salt. Cut in yogurt and margarine until mixture resembles coarse crumbs. Combine egg and milk. Add to dry ingredients just to moisten.
Turn filling into 8x1 1/2 inch round baking dish or 1 1/2 quart casserole. Spread on topping. Bake at 400 for about 20 minutes. Serves 6.
What's your favorite summer fruit dessert?
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