August 03, 2004

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Grandma's Peach Cobbler

It's the height of the summer fruit season, so use some! Here's a recipe the whole family will love, from the upcoming 500 More Low-Carb Recipes.

Grandma's Peach Cobbler

Well, except Grandma's was a lot higher carb than this! This is a charming, old-fashioned dessert.

4 cups sliced peaches
1/4 cup Splenda
1/4 cup polyol
1 tablespoon lemon juice
8 tablespoons butter, divided
1/2 cup almond meal
1/2 cup vanilla whey protein powder
2 1/2 teaspoons baking powder
1 tablespoon Splenda
1 teaspoon salt
1/2 cup heavy cream

Preheat oven to 375. Spray an 8x8 baking pan with non-stick cooking spray.

In a mixing bowl, combine the sliced peaches (I use unsweetened, frozen peach slices -- saves lots of time and trouble, and since they're going to be cooked, it makes no difference in the final texture), 1/4 cup Splenda, polyol, and lemon juice. Toss everything together, and spread evenly in the pan. Dot with 2 tablespoons of the butter.

In another mixing bowl (or heck, go ahead and use the same one if you like) combine the almond meal, vanilla whey, baking powder, the 1 tablespoon of Splenda, and the salt. Stir together to evenly distribute ingredients.

Melt the remaining 6 tablespoons of butter. Measure the cream, and stir the butter into it. Pour into the dry ingredients, and mix with a few swift strokes of your whisk or a spoon -- you just want to stir enough to insure that there are no pockets of dry ingredients lurking.

Spread the batter evenly over the peaches, and bake for 30 minutes, or until the crust is crisp and evenly golden brown. Serve warm.

9 servings, each with: 250 Calories; 17g Fat; 14g Protein; 13g Carbohydrate; 2g Dietary Fiber; 11 grams usable carb. Carb count does not include polyol sweetener.

Note: If you can't get polyol sweeteners (maltitol, erythritol, and the like) locally, you can get them from lots of low carb etailers. My pals at Carb Smart carry them: . I prefer erythritol for most uses - it has a very low absorption rate, so you get very few usable carbs from it, and it's less likely to cause gastro-intestinal effects, too. You could use all Splenda, instead, but you won't get the same syrupy, gooey quality to the fruit filling. It'll taste good, though!

Posted by HoldTheToast at August 3, 2004 08:28 PM