Peach Cobbler is a very American summer favorite, but all that buttery sweet deliciousness means fat, sugar, and calories! Try my lightened version at this weekend's Memorial Day BBQ! (Scroll to the bottom of the post for a printable PDF version of the recipe!)



Image courtesy of Michigan State University Extension

Original Recipe Ingredients (serves 6)

• 1 cup all-purpose baking mix
• 1 cup milk
• 1/2 cup butter
• 29 oz canned peaches in light syrup, syrup reserved
• 1 cup granulated sugar

Nutrition Facts

Changes Made:

• 1 cup all-purpose baking mix: Baking mix can have trans fat, so I substituted 1 cup all-purpose flour, 1 1/2 teaspoons baking powder,  1/2 teaspoon salt and 1 tablespoon of canola oil (instead of shortening that is typically found in biscuit mixes)
  
• 1 cup milk: Specified to be skim milk
• 1/2 cup butter: Reduced amount of fat and used different type (2 tablespoons canola oil)
• 29 oz canned peaches in light syrup, syrup reserved: Replaced with 29 oz canned peaches in 100%, drained
• 1 cup granulated sugar: Decreased to 3/4 cup; Added sweet-tasting cinnamon and vanilla extract and lemon juice to brighten flavors

In summary:

• Made own (saturated- and trans-fat free) version of baking mix
• Used peaches in juice and drained
• Substituted canola oil for butter
• Switched to skim milk
• Decreased amount of sugar
• Added lemon, vanilla extract and cinnamon

Nutrition Facts Face-Off!

DeLIGHTful Peach Cobbler (Printable PDF Version)

Serves 6

Ingredients

• 1 cup all-purpose flour
• 1 ½ teaspoons baking powder
• ½ tsp salt
• ¼ teaspoon ground cinnamon
• 1 cup skim milk
• 3 tablespoons canola oil
• 1 can (29 oz) sliced peaches in 100% juice, drained**
• ¾ cup sugar**
• 1 teaspoon lemon juice
• ½ teaspoon vanilla extract

Directions

1. Heat oven to 375 degrees F.
2. In an ungreased 8-inch square glass baking dish, mix together flour, baking powder, salt, and cinnamon. Stir in milk and oil with wire whisk until blended.
3. In a medium bowl, mix sugar, peaches, lemon juice, and vanilla extract. Spoon over batter in baking dish.
4. Bake 50-55 minutes or until golden brown. Let stand about 20 minutes before serving.
5. Serve warm with whipped topping or vanilla frozen yogurt (optional – will add sugars and calories).

**Recipe Substitutions:

• When peaches come into season, feel free to use 4 cups peeled/sliced fresh peaches. To make peeling easier, blanch peaches by submerging in boiling water for about 40 seconds, then drain and rinse with cold water. The skins will be loosened and more easily removed.

• To further decrease the calories and carbohydrates, in place of sugar you may use 3/4 cup sucralose (Splenda). You may also try 1/3 cup + 1 1/2 tablespoons stevia (Truvia or Purevia), but you may lose volume in the batter.

Today's post was written by Leia Kedem. Leia Kedem, MS, RD, is a registered dietitian and Nutrition & Wellness Educator covering Champaign, Ford, Iroquois, and Vermilion Counties. She appears weekly on WCIA-3/WCIX-49 and is a biweekly contributor to the Champaign-Urbana News-Gazette. She also maintains Facebook and Twitter accounts where she regularly posts health tips and answers nutrition questions for free.