Yield: 1 servings
|16 ounces||Can sliced peaches in syrup|
|1 tablespoon||Lemon juice|
|2 tablespoons||Granulated sugar|
|⅛ teaspoon||Ground cinnamon|
|¼ cup||Baking mix|
|2 tablespoons||Milk (to 3)|
|Frozen vanilla yogurt; opt|
Preheat oven to 400 degrees F. Drain peaches and measure syrup, adding water if necessary to make ⅔ cup; set syrup mixture aside. Turn peaches into 1 quart casserole and drizzle with lemon juice; set aside.
In a 1 quart saucepan, stir together sugar, cornstarch and cinnamon until free of lumps; whisk in peach juice and bring to a boil over medium heat, stirring often. When syrup comes to a simmer and is slightly thickened, pour over peaches and set aside while you make drip biscuits.
In a small bowl, stir together baking mix and milk just to blend.
Divide in half and spoon over peaches to make 2 drop biscuits. Bake 20 minutes, or until topping is browned and peaches are bubbling.
Serve warm or cold with frozen vanilla yogurt if desired.
Makes 2 servings
Per serving Calories: 257 Protein: 3 grams Fat: 3 grams Cholesterol: 1 mg Carbohydrate: 73 grams Sodium 256 mg Exchanges: 3 fruit, ½ bread
Source: Oregonian FoodDay Typos by Dorothy Flatman 1995 Submitted By DOROTHY FLATMAN On 07-21-95