Peach Shortcake

Name: Peach Shortcake
Ingredients: 2 cups peaches sliced, fresh; 1 1/2 tablespoons sugar substitute; 1 teaspoon sugar substitute; 1/2 teaspoon almond extract; 1/2 teaspoon cinnamon; 1 cup flour, all-purpose; 2 teaspoons baking powder; 1 dash salt optional; 2 tablespoons canola oil; 1 each liquid egg substitute; 1/4 cup milk, skim

11 ingredients

8 steps

Ingredients

2 cups peaches sliced, fresh
1 1/2 tablespoons sugar substitute
1 teaspoon sugar substitute
1/2 teaspoon almond extract
1/2 teaspoon cinnamon
1 cup flour, all-purpose
2 teaspoons baking powder
1 dash salt optional
2 tablespoons canola oil
1 each liquid egg substitute
1/4 cup milk, skim

Directions

1

Preheat the oven to 400F (200C).
2

Lightly spray an 8x8x2-inch baking pan with nonstick cooking spray.
3

Arrange the peaches in the bottom of the dish.
4

Mix together 1 teaspoon sugar substitute, almond extract, and cinnamon; sprinkle over the peaches and set aside.
5

In a medium mixing bowl, combine the flour, baking powder, salt, and 1 1/2 tablespoons sugar substitute; mix well.
6

Add the oil, egg, and milk to the dry ingredients; mix until smooth.
7

Spread evenly over the peaches and bake for 25 to 30 minutes or until the top is golden brown.
8

Remove from oven, invert onto a serving plate, and serve.