Spiced Peach Cobbler

(Makes 8 Servings)

Ingredients:

2 15-ounce cans sliced peaches (packed in juice), drained, liquid reserved
1/2 tsp cinnamon, ground
2 T cornstarch
1 T vanilla extract
1 C peach nectar
1/4 C reserved peach liquid
1 T trans-fat free tub margarine (such as Fleischmann's Light or Benecol), melted
Cooking-oil spray (for baking dish)
1 C fat-free pancake mix, dry (try half whole-wheat, half regular pancake mix)
2/3 C flour
1/2 C sugar
2/3 C evaporated skim milk

Topping:

1/2 tsp nutmeg, ground
2 T brown sugar


Instructions

1.  In medium mixing bowl, combine pancake mix, flour, sugar and melted margarine. Stir in milk and set mixture aside.
2.  Preheat oven to 400 degrees.
3.  In saucepan, combine cinnamon, vanilla, cornstarch, peach nectar and reserved peach liquid and stir constantly over medium heat until mixture thickens and bubbles.

     Add drained, sliced canned peaches to mixture. Reduce heat and simmer for 5 minutes.

4.  Pour hot peach mixture into prepared baking dish, then spoon flour/milk mixture over peach mixture.
5.  Stir nutmeg and brown sugar together in small mixing bowl, then sprinkle mixture over top of batter.
6.  Bake in 400 degree oven for 15-20 minutes, until top is golden brown.
7.  Cool completely and cut into 8 squares. Serve with vanilla frozen yogurt, reduced-fat ice cream or a dollop of sweetened whipped cream. If you prefer non-dairy whipped topping, be sure it's fat-free; otherwise, you won't have a trans-fat free dessert.