WARM PEACH-BLACKBERRY COBBLER

4 Medium peaches
2 Cups fresh blackberries (or frozen)
1/3 Cup sugar
¾ Cup unbleached all-purpose flour
¾ Teaspoon baking powder
1 Dash salt
6 Tablespoons nonfat milk
6 Tablespoons liquid egg substitute
½ Teaspoon vanilla extract

Preheat oven to 400F. Peel and slice peaches. Wash blackberries. Sprinkle peaches and blackberries with 2 teaspoons sugar taken from the 1/3 cup. In a bowl, stir together remaining sugar, flour, baking powder, and salt. In a large bowl, whisk together milk, egg substitute, and vanilla. Add dry ingredients to wet ingredients and stir just to blend. Batter will be thick.

Put peaches and blackberries in a 9-inch nonstick pie pan. Spoon the batter over the peaches and blackberries, smoothing it with the back of the spoon. It doesn’t need to cover the fruit completely; in fact, it looks nice if some of the fruit is poking through. Bake until the peaches and blackberries are bubbly and the topping is browned, about 30 minutes.

Serving size: 1/8 of the cobbler
Calories: 110
Fat: 0.18 g
Cholesterol: 0.2 g
Carbohydrate: 25 g
Protein: 3 g
Sodium: 20 g

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