Good Morning America Recipes

Rocco's Peach and Blueberry Cobbler with Ginger and Cinnamon

A Gorgeous Dessert That's Naturally Low in Calories

Roccos Peach and Blueberry Cobbler with Ginger and Cinnamon
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Servings:8
Difficulty: Easy
Cook Time: min

This is a gorgeous dessert and naturally low in calories, as long as you don't add a ton of sugar and don't serve it with whipped cream. It just doesn't need it. In the heat of the oven, as they steam under the topping, the peaches and blueberries meld into a magical, flavorful filling that needs little help from sugar or fat. The spices are really all the fruit requires.

Ingredients

  • Nonstick cooking spray
  • 4 ripe peaches, peeled, pitted, and sliced
  • 1 cup fresh blueberries
  • 1/4 cup plus 2 tablespoons granulated Splenda
  • 3/4 cup plus 1 tablespoon
  • Bisquick Heart Smart baking mix
  • 1 teaspoon ground ginger
  • 1/4 teaspoon ground cinnamon
  • 1/3 cup skim milk
  • 2 tablespoons Turbinado sugar, such as Sugar in the Raw
  • Cooking Directions

    Preheat the oven to 425??F. Spray a 7??11-inch glass baking dish with cooking spray, and set it aside.

    In a medium bowl, mix together the peaches, blueberries, the 1/4 cup Splenda, and the 1 tablespoon baking mix. Pour the fruit mixture into the prepared baking dish.

    In a medium bowl, combine the remaining 2 tablespoons Splenda, the remaining 3/4 cup Bisquick, and the ginger, cinnamon, and milk. Stir until the mixture forms a soft dough. Drop spoonfuls of the dough evenly over the fruit mixture. Sprinkle the sugar over the dough.

    Bake the cobbler until the fruit is tender and the biscuit topping is golden brown, about 30 minutes. Let it rest for 5 minutes before serving.

    NOW YOU CAN EAT THIS!

    Before After

    Fat 33g 1g

    Calories 681 96

    Protein: 2 g

    Carbohydrates: 22 g

    Cholesterol: 0 mg

    Fiber: 2 g

    Sodium: 158 mg

    Food styled by Karen Pickus.

    Recipe Summary

    Main Ingredients: peaches, blueberries, splenda, bisquick, ginger, cinnamon, skim milk

    Course: Dessert


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