Dear Readers: A good, old-fashioned peach cobbler is one of the most popular desserts in this country. Served warm, with a dollop of vanilla ice cream, it conjures up happy memories of summer backyard parties and pie-baking contests at county fairs.
While we're still months away from our own summer peaches, and have passed the peak for the fresh peaches imported from Chile and other places in the Southern Hemisphere, we can still enjoy this special treat by using fresh frozen peaches.And, the good news is how quickly and easily we can make a truly delicious winter peach cobbler. The frozen peaches are already peeled and sliced, and in this recipe they don't even have to be thawed. In fact, it will only take you about 10 minutes of actual working time, from start to finish, to make this delicious dessert. All you have to do is dump everything into a crockpot in the morning. When you come home in the evening, not only is your dessert ready to serve, the heavenly aroma will provide a welcome greeting the moment you come through the door
This recipe can easily be cut in half; however, leftover cobbler is easily reheated for future meals and is great cold in sack lunches.
Dear Jeanne: This is a great recipe. It would be nice to have as a lower-fat one.
- Karen Brinegar, Mission Viejo, Calif.
Dear Karen: These light-textured muffins are delicious, and I was able to cut the fat almost in half by using half as much margarine and egg substitute in place of whole eggs. The addition of buttermilk helped retain the moist texture. I also reduced the amount of salt, and suggest half as many nuts, if using them, and a low-fat granola in the list of optional ingredients. Makes 24 muffins.
- Each muffin (without optional ingredients) contains approximately : Original Recipe: 138 calories; 42 mg cholesterol; 7 gm fat; 217 mg sodium; 2 gm protein; 19 gm carbohydrates. Revised Recipe: 135 calories; negligible cholesterol; 4 gm fat; 213 mg sodium; 3 gm protein; 23 gm carbohydrates.
Treat yourself to some delicious low-calorie rice dishes that you can make using the recipes in my booklet, Cook It Light With Rice. Send $3 and a stamped (55 cents), self-addressed, No. 10 envelope to Rice, PO Box 5541, Riverton, NJ 08077-5541.
Jeanne Jones is a consultant on menu planning, recipes and new-product development for major hotels and spas. She is also the author of 28 cookbooks, most recently "Cook It Light One-Dish Meals" (Macmillan).
Send your recipe for revision to:
Cook It Light
Deseret News
PO Box 1212
La Jolla, CA 92038
Please include a stamped (55 cents), self-addressed envelope.
*****
Recipes
WINTER PEACH COBBLER
11/2 cups reduced-fat baking mix
1/2 cup sugar
1/2 cup brown sugar
1 tablespoon ground cinnamon
1 (12-ounce) can evaporated skim milk
1 cup liquid egg substitute
2 tablespoons vanilla extract
4 teaspoons melted butter
2 (16-ounce) bags frozen peach slices
Spray a crockpot lightly with a nonstick cooking spray.
Combine baking mix, sugar, brown sugar and cinnamon in a large bowl and mix well. Add the milk, egg substitute, vanilla and butter and again mix well.
Stir in the frozen peaches and pour into the crockpot. Cover and cook on low for about 6 to 8 hours or on high for 3 to 4 hours. Serve warm. Makes 12 servings.
- Each serving contains approximately 203 calories; 4 mg cholesterol; 2 gm fat; 230 mg sodium; 4 gm protein; 43 gm carbohydrates.
BANANA BRAN MUFFINS
12 tablespoons (11/2 sticks) butter, at room temperature
2/3 cup sugar
4 medium-size ripe bananas, pureed (21/2 to 3 cups)
3 eggs
2 cups cake flour
11/2 cups bran
3/4 teaspoon salt
11/2 teaspoons baking soda
Optional: 1 cup chopped walnuts
1 tablespoon grated orange zest
3/4 cup granola
Preheat oven to 375 F. Grease muffin pans; set aside. Put the butter in a mixing bowl and beat until creamy. Add the sugar and blend well. Stir in the banana puree and eggs, and beat until the batter is light and smooth.
Sift the flour, bran, salt and baking soda together, then add the flour mixture to the batter and mix well. Add all desired optional ingredients.
Spoon the batter into the muffin pans, almost filling them. Bake 15 to 20 minutes. Serve warm.
LIGHT BANANA BRAN MUFFINS
6 tablespoons corn-oil margarine, room temperature
6 tablespoons low-fat buttermilk
2/3 cup sugar
4 medium-size ripe bananas, pureed (21/2 to 3 cups)
3/4 cup nonfat egg substitute
2 cups cake flour
11/2 cups wheat bran
1/2 teaspoon salt
11/2 teaspoons baking soda
Optional: 1/2 cup chopped walnuts
1 tablespoon grated orange zest
3/4 cup low-fat granola
Preheat oven to 375 F. Coat muffin cups with nonstick spray. Put margarine, buttermilk and sugar in medium mixing bowl and beat until creamy. Add banana puree and egg substitute and beat until batter is light and smooth.
Sift flour, bran, salt and baking soda together and add to liquid ingredients, stirring until just combined. Add optional ingredients.
Spoon batter into muffin cups, filling 2/3 full. Bake 15 to 20 minutes, until toothpick inserted in center of muffin comes out clean. Makes 20 muffins.