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Peach-Raspberry Cobbler

desserts, fruits

20 ounces frozen raspberries
1/4 cup water
--white wine or grand marnier
1/3 cup cornstarch
1/2 cup granulated sugar
1/2 cup canned evaporated skimmed milk
2 teaspoons vanilla extract
1/4 teaspoon almond extract
40 ounces canned cling peaches; sliced
15 ounces pie dough; cut into 3-inch
-- circles

1. Preheat oven to 375. In large bowl, place frozen raspberries.

2. In medium bowl, combine water, cornstarch, sugar, milk, vanilla and almond extracts. Pour over frozen raspberries; let stand 15 minutes, or until raspberries are almost defrosted.

3. Spread mixture in a 13- by 9-inch baking pan. Cover with peach slices and dough circles.

4. Bake for 50 minutes.

5. Allow to cool 1/2 hour. To serve, with large spoon, lift and invert each serving onto a plate, so that crust is on bottom.

Per serving: About 209 calories, 3g protein, 34g carbohydrate, 7g fat, 30% calories from fat, 16mg cholesterol, 53mg sodium, 2g fiber.

Busted by Gail Shermeyer <>

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Contributor: Lose Weight & Stay Fit, Woman's Day V7#5

Yield: 15 servings

Preparation Time: 0:50

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