Yield: 1 Servings
|8||To 10 ripe peaches or 5-1/4|
|Cups sliced canned Elberta|
|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||Canola oil|
|½ cup||Low-fat milk|
|Chopped dates mixed with|
|Low-fat vanilla yogurt|
LIGHT OAT-RAISIN BISCUIT
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