Peach Cobbler

33% calorie reduction from traditional recipe

3 cans (15 ounces each) canned sliced peaches in light syrup, drained*
2 tablespoons cornstarch
1 tablespoon lemon juice
1 teaspoon ground cinnamon
1/4 teaspoon salt
3/4 cup Equal? Spoonful**
1 teaspoon vanilla Pastry for single crust 9-inch pie
1 tablespoon Equal? Spoonful***
1/4 teaspoon ground cinnamon

* Two packages (16 oz. EACH) frozen unsweetened sliced peaches, thawed and drained may be substituted for the canned peaches. Increase Equal? Spoonful to 1 cup (24 packets EQUAL? sweetener). Proceed as recipe directs.

** May substitute 18 packets Equal? sweetener

*** May substitute 1 1/2 packets Equal? sweetener

Place peaches in medium saucepan. Toss with cornstarch, lemon juice, 1 teaspoon cinnamon and salt. Cook over medium heat, stirring constantly until mixture thickens. Remove from heat; stir in 3/4 cup Equal? and vanilla until dissolved. Spoon hot peach mixture into 8-inch square baking pan.

Meanwhile, roll pie pastry on lightly floured surface to form a 9-inch square. Place over hot peach mixture. Trim and flute edges. Cut a few slits in top to allow steam to escape. Sprinkle with combined 1 tablespoon Equal and 1/4 teaspoon cinnamon. Bake in preheated 400 degree F oven 25 to 30 minutes or until pastry is crisp and lightly golden in color. Cool on wire rack. Serve warm or at room temperature.

Makes 6 servings

VARIATION: For individual peach cobblers, make peach mixture as recipe directs. Spoon 1/2 cup hot mixture into each of six 6-ounce custard cups. Roll pastry to 1/8-inch thickness. Cut into six 2-3/4-inch diameter circles. Place on each custard cup. Cut slit in top. Sprinkle with 1/2 teaspoon Equal/cinnamon mixture. Reduce baking time to 20 to 25 minutes.

Nutrition information per serving: 221 cal., 2 g pro., 33 g carb., 9 g fat, 7 mg chol., 231 mg sodium

Food exchanges: 1 1/2 fruit, 1/2 starch, 2 fat