Sugar Free Peach And Banana Cobbler Food
SUGAR FREE PEACH AND BANANA COBBLER
My own creation! This recipe is good for diabetics, but can easily be made as a non-diabetic dessert by using real sugar instead of a sugar substitute. This dessert is not super sweet, allowing the natural sweetness of the fruit to come through. If you like sweeter desserts, double the amount of the sugar substitute or sugar. You can use whatever sugar substitute is your preference.
Provided by Sandi Nicol
Categories Desserts Fruit Dessert Recipes Peach Dessert Recipes
Time 1h10m
Yield 8
Number Of Ingredients 13
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.
Nutrition Facts : Calories 159.5 calories, Carbohydrate 30.8 g, Cholesterol 23.6 mg, Fat 2.9 g, Fiber 2.7 g, Protein 4.3 g, SaturatedFat 0.5 g, Sodium 283.1 mg, Sugar 12.4 g
SUGAR-FREE, GLUTEN-FREE, DAIRY-FREE PEACH COBBLER
Both my grandmothers made peach cobblers to die for: cake, crusted sugar, and peaches. Peaches in Florida were always perfectly ripened--the loose stone variety--juicy and tender. This is a reconstruction free of allergens. It's quite sweet if you have avoided sugar for a while but it's PERFECT for those just making the change. You can't even tell that this is sugar free. * A word on xylitol and erythritol. Some folks with IBS cannot that tolerate xylitol can usually use erythritol. Unlike maltitol or other sugar alcohols, xylitol is naturally derived from birch trees in a distillation process similar to soy sauce. So, if you don't have an issue with distillation (and those of you who drink any distilled alcohol or partake of soy sauce should not), then xylitol is a pretty cool sweetener. Truvia is pricier but a great choice for those with IBS. It's a blend of the stevia leaf and erythritol, another plant-derived sugar alcohol. Why do you care? Well...other sugar substitutes (Splenda, Equal, maltitol) are completely artificial and have various known and suspected negative health effects. ** For celiacs, I learned that many buckwheat flours are prepared on shared machines with gluten-containing grains. Run raw buckwheat kernals through a grain grinder or food processor to assure yourself of truly gluten-free flour.
Provided by alisaundre_8259944
Categories Dessert
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Mix and let stand: 2 cups sliced peaches or more (or apples or other fruit) 3/4 cups xylitol or truvia.
- Melt 1/2 cup non-dairy, soy-free Earth Balance in shallow baking pan.
- Combine: 3/4 cups buckwheat flour, 3/4 xylitol or truvia, 3/4 cup coconut milk, 2 teaspoons baking powder, pinch of salt.
- Drop batter into baking dish that contains the Earth Balance.
- Don't stir! Pour peaches on top.
- Bake 1 hour at 350 degrees or until bubbly and brown.
Nutrition Facts : Calories 304.7, Fat 9.9, SaturatedFat 8.8, Sodium 242.8, Carbohydrate 53.3, Fiber 3.5, Sugar 35.6, Protein 4.2
SUGAR FREE FRESH PEACH COBBLER
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
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
SUGAR-FREE PEACH PIE
Dan and I are dieting, so making a pie with artificial sweetener was an experiment. It turned out great. I thought it was just as yummy as the real thing.
Provided by Tona C.
Categories Dessert
Time 1h15m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 7
Steps:
- Heat oven to 425 degrees. Prepare pastry. Mix peaches and lemon juice. Stir together sweetener, flour and cinnamon; mix with peaches. Turn into pastry-lined pie pan; dot with margarine. Cover with top crust which has slits cut in it; seal and flute.
- Cover edge with 2-3" strip of aluminum foil to prevent excessive browning; remove foil last 15 minutes of baking.
- Bake 35-45 minutes until crust is brown and juice begins to bubble through slits in crust.
Nutrition Facts : Calories 191.2, Fat 10.6, SaturatedFat 2.5, Sodium 150.2, Carbohydrate 22.6, Fiber 2.4, Sugar 8.1, Protein 2.7
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