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Grandma's Peach Cobbler

Recipe By :JoAnna M. Lund with Barbara Alpert

3 Points per serving


1 package Jell-O sugar free vanilla cook-and-serve pudding -- (4 serving size)

2 cups (one 16 oz can) peaches -- packed in fruit juice, drained and reserve 1/3 cup juice

1 cup water

1 (7.5 oz) can Pillsbury refrigerated biscuits

1/4 cup raisins

1/2 teaspoon cinnamon


1. Preheat oven to 375 F. In a medium saucepan, combine dry pudding mix, peach liquid and water. Stir in peaches. Cook over medium heat until mixture thickens and starts to boil, stirring often. Spoon hot mixture into an 8-by-8-inch baking dish. Separate biscuits & cut into 4 pieces. Sprinkle biscuit pieces and raisins evenly over peach mixture. In a small bowl, combine Sugar Twin and cinnamon. Sprinkle over top. Bake for 20 to 25 mintues or until golden brown.

Cut into 6 servings.

Donna from Texas's Variation: I took a bag of unsweetened blackberries, added 1/3 cup of water for the 1/3 cup of reserved juice that the original recipe called for. Added 1 Tablespoon of Equal for Recipes. Made the rest of the recipe as stated. Mixed 2 teaspoons of Equal for Recipes with the cinnamon to sprinkle on top of cut biscuits. Serving size (1 square)

According to the cookbook: Per serving: 157 Cal, 1g Fat, 3g Pro, 34g Carb, 384 Sod, 10mg Calc, 3g Fib

Healthy Exchanges: 1 1/4 Bread, 1 Fruit, 15 Opt. Cal.

Diabetic Exchanges: 1 Starch, 1 Fruit

Weight Watcher Points: 3

Source: "Dessert Every Night Cookbook" Copyright: "Healthy Exchanges, Inc. 1998; ISBN 0-399-14422-6"

NOTES : Submitted by Donna from Texas