Yield: 1 Servings
Measure | Ingredient |
---|---|
8 \N | To 10 ripe peaches or 5-1/4 |
\N \N | Cups sliced canned Elberta |
\N \N | Peaches, drained |
3½ tablespoon | Brown sugar |
2 tablespoons | Quick-cooking tapioca |
½ teaspoon | Almond extract |
1 tablespoon | Canola oil |
1 cup | All-purpose flour |
⅓ cup | Quick rolled oats |
2 teaspoons | Baking powder |
3 tablespoons | Granulated sugar |
¼ cup | Raisins |
¼ cup | Canola oil |
½ cup | Low-fat milk |
\N \N | Chopped dates mixed with |
\N \N | Low-fat vanilla yogurt |
LIGHT OAT-RAISIN BISCUIT
CRUST
TOPPING
Preheat oven to 425-degrees. Grease 8-inch square baking pan or dish.
Before peeling, drop fresh peaches into very hot water about 1 minute. Peel and halve peaches, remove pits and cut flesh into sixths. In a large mixing bowl, carefully spoon together peaches, brown sugar, tapioca and almond extract. Pour peach filling into greased baking pan or dish; drizzle with oil and set aside.
In another large mixing bowl, combine crust ingredients. Stir vigorously with a wooden spoon about 30 seconds until a stiff dough format. Spoon dough on top of peach filling to create a cobblestone effect. Bake 20-25 minutes or until crust is golden brown. Cool 30 minutes; then serve with dates and yogurt mixture.
SOURCE: THIS WEEK MAGAZINE, July 7,'93 Shared by Cate Vanicek