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Recipe tags: Bake, Easy, Fruit, Southern

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Desserts

Peach Cobbler 

Recipe submitted by DaVita renal dietitian Tori from Louisiana.

Portions:  12

Serving size:  1/2 cup 

Ingredients

• 1 cup liquid nondairy creamer (original flavor)
• 1 cup self-rising flour
• 2/3 cup Splenda® granulated sugar  (non-diabetics can use 1 cup sugar)
• one 20-ounce can peach pie filling
• 6 tablespoons unsalted butter
• 1/2 teaspoon ground  cinnamon

Preparation

1. Preheat oven to 350° F.
2. In large bowl, mix first three ingredients (creamer, flour and Splenda® or sugar) until smooth. Set aside.
3. In a microwave-safe dish, melt butter and pour into 9” x 13” baking dish.
4. Add creamer mixture directly on top of melted butter in baking dish.
5. Open pie filling and scoop heaping spoonfuls onto the mixture in the baking dish, placing filling randomly across the mixture.
6. Sprinkle ground cinnamon on top of cobbler.
7. Bake at 350° F for approximately 40 to 45 minutes or until crust is brown and fluffy.

Nutrients per serving

• Calories:  176
• Protein:  1 g
• Carbohydrates:   25 g
• Fat:  8 g
• Cholesterol:   16 mg
• Sodium:   153 mg
• Potassium:   74 mg
• Phosphorus:   79 mg
• Calcium:   44 mg
• Fiber:   0.6 g

Renal and Renal Diabetic Food Choices

• 1/2 starch
• 1/2 fruit, medium potassium
• 1 fat
• 1/2 high calorie

Carbohydrate Choices

• 1-1/2

Helpful Hints

• For a different flavor, substitute your favorite renal-friendly, low-potassium fruit pie filling.
• Along with the cinnamon, you can also sprinkle additional Splenda® or sugar on the top of the cobbler prior to baking.
• For an extra special treat, try adding some Cool Whip® nondairy dessert topping to individual servings.

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