Pear-Cranberry Cobbler (Low Fat/Low Sugar)
Recipe: #11524
December 13, 2013
"A low-fat, low-sugar dessert. Pears and cranberries go so well together. Regular sugar can be used instead of the Splenda, but it will not be low-sugar. Eggs can be subbed for egg substitute, but then it won't be low-fat."
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (219.3 g)
- Calories 227.2
- Total Fat - 1.3 g
- Saturated Fat - 0.3 g
- Cholesterol - 13.8 mg
- Sodium - 151.6 mg
- Total Carbohydrate - 52 g
- Dietary Fiber - 6 g
- Sugars - 30.6 g
- Protein - 4.2 g
- Calcium - 57.9 mg
- Iron - 1 mg
- Vitamin C - 9 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat oven to 400-degrees. Coat an 8-inch square baking dish with nonfat cooking spray.
Step 2
In a large bowl, stir together Splenda and cornstarch.
Step 3
Add pears and cranberries and stir until well combined. Spoon into prepared baking dish.
Step 4
Place in oven to bake 20 minutes, stirring midway, or until fruit is tender and the juices have started to thicken. Remove from oven.
Step 5
In a large shallow dish, stir together milk, egg beaters, and vanilla.
Step 6
Cut each bread slice in half diagonally, and soak bread in egg mixture, carefully turning slices for even soaking.
Step 7
Arrange bread slices in rows on top of the fruit.
Step 8
Combine nutmeg and 3 tbls. sugar; sprinkle evenly over bread.
Step 9
Bake for 20 minutes more, or until the bread is golden and fruit is bubbling.
Step 10
Serve warm.
Tips
No special items needed.
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