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5/31/08 5:02 P

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Georgia Peach Cobbler
JoAnna M. Lund

When I first visited the southen state famed for it's succulent peaches, I knew I'd have to create a dessert that did justice to that sweet and beautiful fruit. Since fresh peaches have a short season out here in Iowa, I've chosen the canned variety to star in this cozy delight. Of course, if you've got em' fresh, go for it!
Serves 6

1 (4-serving) package JELL-O sugar-free vanilla cook-and-serve pudding mix
1 (4-serving) package JELL-O sugar-free lemon gelatin
water
2 cups (one 16-ounce can) slices peaches, packed in fruit juice, drained and liquid reserved*
2 tablespoons (1/2 ounce) chopped pecans
1 (7.5-ounce) can Pillsbury buttermilk biscuits
1 tablespoon Splenda
1/2 teaspoon ground nutmeg

Preheat over to 415 degrees. Spray an 8-by-8-inch baking dish with butter-flavored cooking spray. In a medium saucepan, combine dry pudding mix and dry gelatin. Add enough water to reserved fruit juice to make 1 1/3 cups liquid. Add liquid to dry pudding mixture. Mix gently to combine. Stir in peaches. Cook over medium heat, stirring contantly, until mixture thickens and starts to boil. Remove from heat. Pour hot peach mixture into prepared baking dish. Sprinkle pecans evenly over hot peach mixture. Seperate biscuits and cut each into 4 pieces. Evenly drop biscuit pieces over top. Lightly spray biscuit pieces with butter-flavored cooking spray. In a small bowl, combine Splenda and nutmeg. Sprinkle mixture evenly over top of biscuit pieces. Bake 12 to 15 minutes or until biscuits are golden brown. Place baking dish on a wire rack and allow to cool. Divide into 6 servings. Good warm or cold.

Each serving equals:
HE: 1 1/4 Bread, 2/3 Fruit, 1/3 Fat, 1/4 Slider, 1 Optional Calorie
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167 Calories, 3gm Fat, 4gm Protein,
31gm Carbohydrate, 420mg Sodium, 3gm Fiber
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DIABETIC: 1 Starch, 1 Fruit

"Cooking Healthy With a Man in Mind, pg. 249."



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