Lindas Peach Cobbler For Diabetics Food

LINDA'S PEACH COBBLER FOR DIABETICS

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 PEACH AND BANANA COBBLER

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking dish.
• Mix white peaches, bananas, 2 tablespoons flour, and 1 teaspoon sugar substitute in a bowl until the fruit is coated; spread into the bottom of the prepared baking dish.
• Whisk 1 cup flour, baking powder, salt, and cinnamon in the same bowl used to mix fruit; stir in skim milk, egg, corn oil, 2 teaspoons sugar substitute, and vanilla extract to make a batter. Pour batter in an even layer over the fruit.
• Bake in the preheated oven until cake is golden brown and a toothpick inserted into the middle of the cake layer comes out clean, about 30 minutes. Cool in pan on rack at least 20 minutes before serving.