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Georgia Peach Cobbler

Recipe by: Joanna Lund's cookbook "Cooking Healthy with a Man in Mind

3-4 Points Per Serving*


1 (4 serving) pkg Jello sugar free vanilla (cook and serve) pudding

1 (4 serving) pkg Jello sugar free lemon jello


2 cups (one 16-oz can) peaches packed in juice (drain and reserve juice)

1 can (7.5oz) Pillsbury refrigerated buttermilk biscuits

1 tbsp Splenda

1/2 tsp nutmeg

2 tbsp chopped pecans


Preheat oven to 400. Spray and 8x8 pan with Pam. In a medium saucepan, combine dry pudding mix and dry gelatin mix. Add enough water to the 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 constantly, until mixture thickens and starts to boil. Remove from heat. Pour hot peach mixture into prepared 8x8 pan. Sprinkle pecans evenly over hot peach mixture. Separate 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 this mixture evenly over top of the biscuit pieces. Bake 12-15 min or until biscuits are golden brown. Allow to cool and serve warm or cold (we liked it warm).

*6 servings = 3 pt each

*4 servings = 4.5 pt each

I didn't have pecans, so I used walnuts, which were fine. I also used "ICan't Believe it's Not Butter" spray for tops of biscuits, instead of Pam type spray. I think I'll try cinnamon in topping next time!

Shared by: J Webber