As a time-saving tip, pat the prepared dough flat instead of forming it into a ball. This will make it easier to roll out when you remove it from the refrigerator.



3 1⁄2 tablespoons whole-wheat flour

2 tablespoons light margarine, chilled and cut into pieces

1 teaspoon cold water

Nonstick cooking spray

1 large fresh ripe peach, peeled, pitted, and sliced

1 teaspoon fresh lemon juice

1 teaspoon sugar substitute

1⁄2 teaspoon ground cinnamon

1⁄8 teaspoon ground nutmeg

2 tablespoons sugar-free maple-flavored syrup

One container 2:90 vanilla yogurt with fiber (providing up to 90 calories)

In a medium bowl, combine the flour and margarine. Using a pastry cutter or 2 knives, cut the margarine into the flour until the mixture resembles coarse meal. Add the cold water, stirring it in with a fork, and form the dough into a ball. Pat the dough ball flat, wrap it in plastic wrap, and refrigerate it for at least 1 hour.

Preheat the oven to 375'F. Spray a small round (5-inch-diameter) baking dish with nonstick cooking spray and set it aside.

In a small bowl, gently toss the peach slices with the lemon juice, sugar substitute, cinnamon, nutmeg, and maple syrup. Place the peach mixture into the prepared baking dish. When the dough has chilled, gently roll it to the approximate size of the baking dish to form the top crust. Place the crust over the peach filling and cut several steam vents in the crust.

Bake the cobbler for 30 to 45 minutes, or until the crust is golden brown and the filling is bubbling. Transfer to a wire rack to cool slightly. Top with the yogurt and serve.

Serves 1

CALORIES 340; FIBER 5g; FAT 12g; PROTEIN 11g; CARB 50g; SODIUM 300mg

FOR BLUEBERRY COBBLER:

Substitute 11⁄8 cup blueberries for peaches. Reduce sugar-free maple-flavored syrup to 1 teaspoon.

CALORIES 370; FIBER 9g; FAT 13g; PROTEIN 11g; CARB 58g; SODIUM 300mg

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