American · Dessert
Peach Cobbler
A lightened peach cobbler built in individual ramekins, where a smoothed cottage-cheese batter stands in for a butter-heavy biscuit topping and raspberries fold into the peaches for extra fibre, keeping each dish under 250 calories without losing the bubbling fruit and golden top that make a cobbler a cobbler.
$1
15 minsPrep
30 minsCook
53 minsTotal
EasyLevel
Nutrition per serving
151Calories
4.5gProtein
4.2gFat
35.3gCarbs
11.1gSugar
4.1gFiber
362mgSodium
8mgChol
1.9gSat Fat
306mgPotassium
46mgCalcium
0.9mgIron
0.1mcgVitamin B12
12.5mgVitamin C
0gPolyol
11gAllulose
0.3gAlcohol
Goes well with
Moscato d'Asti
local
Southern Sweet Tea
international
vegetarian
gluten-free
sweet-spot
Instructions
1
Preheat oven to 190°C (375°F). Toss the sliced peaches and raspberries with 14g allulose, cornstarch, lemon juice and cinnamon, then divide between two 180ml ramekins.
2
Blend the cottage cheese until completely smooth to remove any curd texture, then whisk it with the oat flour, baking powder, remaining 8g allulose, melted butter, skim milk, vanilla and salt into a thick, spoonable batter.
3
Dollop the batter evenly over the fruit in each ramekin, spreading gently to roughly cover the surface without pressing it in.
4
Place the ramekins on a tray and bake for 28-32 minutes until the topping is golden and the fruit is bubbling thickly at the edges.
5
Rest for 8 minutes before serving so the fruit juices thicken slightly.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 7.8 oz220g sliced peach
- 1.1 oz30g raspberry
- 0.5 oz14g allulose
- 0.2 oz5g cornstarch
- 0.2 oz6g lemon juice
- 0 oz1g cinnamon ground
- 0.8 oz24g oat flour
- 0.7 oz20g blended smooth cottage cheese lowfat
- 0.1 oz2g baking powder
- 0.3 oz8g allulose
- 0.2 oz6g melted butter
- 0.6 oz18g skim milk
- 0.1 oz2g vanilla extract
- 0 oz1g salt
