A delicious summer dessert
Nonstick cooking spray
4 ripe peaches, peeled, pitted and sliced
1 cup fresh blueberries
¼ cup plus 2 tablespoons granulated Splenda
¾ cup plus 1 tablespoon Bisquick HeartSmart baking mix
1 teaspoon ground ginger
¼ teaspoon ground cinnamon
1/3 cup skim milk
2 tablespoons turbinado sugar
1. Preheat oven to 425°F. Spray a 7x11-inch glass baking dish with cooking spray and set aside. In a medium bowl, mix together peaches, blueberries, ¼ cup Splenda and 1 tablespoon baking mix. Pour fruit mixture into prepared baking dish.
2. In another bowl, combine ginger, cinnamon, milk and remaining 2 tablespoons Splenda and ¾ cup Bisquick. Stir until mixture forms a soft dough. Drop spoonfuls of dough evenly over fruit mixture. Sprinkle dough with sugar.
3. Bake cobbler till the fruit is tender and biscuit topping is golden brown, about 30 minutes. Let rest for 5 minutes before serving.
Recipe reprinted with permission from Now Eat This! A Ballantine trade paperback original by Rocco DiSpirito © 2010 Spirit Media, LLC.