Summer Fruit Cobbler: Bariatric Recipe

Summer Fruit Cobbler

Summer Fruit Cobbler

4 cups sliced, peeled peaches or 16-oz pkg frozen
peach slices (no-added-sugar)
2 cups raspberries
¼ cup cold water
4 tablespoons Splenda
4 teaspoons cornstarch
1 tablespoon lemon juice
1/2 teaspoon ground cinnamon
1 cup all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
1/3 cup plain low-fat yogurt
¼ cup egg substitute
2 tablespoons margarine, melted

Preheat oven to 400 degrees F. Combine peaches, water, 2 Tbsp Splenda,
cornstarch, lemon juice, and ¼ tsp. cinnamon in a saucepan. Let stand for 10

In a medium bowl, mix together flour, 2 Tbsp. Splenda, baking powder, baking
soda, ¼ tsp. cinnamon, and salt. In another bowl mix together yogurt, egg sub
and melted margarine. Add the egg and flour mixtures together and stir until

Cook peach mixture over medium heat, stirring until thickened and bubbly. Stir in
raspberries and continue to stir gently until heated through. Transfer to a 2-quart
baking dish.

Drop biscuit topping in small mounds on top of the hot filling. Bake for 20
minutes. Serve warm. Makes 9 servings.

Nutrition information per serving: 115 calories, 4 grams protein, 2 grams fat, 22 grams
carbohydrate, 105 mg sodium.

Download Recipe:  Summer Fruit Cobbler Recipe

About Deb Hart

Deb Hart is a Registered Dietitian Nutritionist. For the last 28 years, she has been helping bariatric surgery patients reach their health and weight goals. She teaches people how to set up a lifestyle that supports a healthy weight. Deb set up her own lifestyle to include lots of long walks with her furry family members, workout classes at her local wellness center, meal prepping, and finding new ways to enjoy foods without added sugar.
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