Mango Peach Cobbler
4 cups peach slices (4 or 5 medium ripe peaches, peeled, stoned and thinly sliced)
1 1/2 cups mango slices (1 large ripe mango, peeled, pitted and thinly sliced)
2 tablespoons fresh lemon juice
1/4 teaspoon cinnamon
3 1/2 tablespoons granulated sugar, divided
1 large egg
3 tablespoons canola oil
3/4 cup lowfat buttermilk
1 1/2 cups unsifted all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup granulated sugar
- Preheat oven to 375° and position a rack in the center of the oven.
- To peel peaches, drop them in a pot of boiling water for two minutes. Remove with a slotted spoon to a bowl of cold water. Drain when cool. The skins should slip off easily. Combine the peaches, mango slices, lemon juice, cinnamon and 2 tablespoons of sugar in the pie plate. Stir to blend and spread evenly in the pan.
- In a large bowl, whisk together the egg, oil and buttermilk. Set a strainer over the bowl and add the flour, baking powder, salt and 1/4 cup sugar. With a spoon, stir and sift onto the egg mixture. With the spoon or an electric mixer on low speed, blend well.
- Spoon the batter over the fruit in the pie plate. Sprinkle the remaining 1 1/2 tablespoons sugar over the top. Bake for about 35 minutes, or until golden brown on top and a cake tester inserted comes out clean. Cool for a few minutes on a wire rack. Serve warm.
Total calories 193
Fat 5 g
Cholesterol 19 mg
Protein 4 g
Carbohydrate 34 g
Sodium 140 mg
Fiber 2 g