ONLY 9g sugar and 24 carbs per serving
By Sharon Fox
2 tbsp packed light brown sugar
2 tbsp brown sugar substitute, granulated , such as Brown Sugar Twin
3/4 cup SPLENDA No Calorie Sweetener, granulated , or DiabetiSweet, divided
2 tbsp margarine
1/3 cup margarine
2 cup peeled and sliced peaches
1/2 tsp ground nutmeg
1 1/2 cup white cake flour
1/2 tsp low sodium baking powder
1/4 tsp salt
3 tbsp sugar
1egg whites
1 tsp vanilla extract
1 tsp butter flavor extract
1/2 cup fat free half and half
1 Preheat oven to 350 degrees F.
2 Combine in a small bowl and stir together the brown sugar, brown sugar substitute, and 1/4 cup of the sugar substitute.
3 In an 8-inch or 10-inch oven-proof skillet, melt 2 tablespoons of the margarine. Sprinkle evenly with the sugar mixture.
4 Arrange the peach slices in the pan in overlapping concentric circles starting from the center. Sprinkle with the nutmeg.
5 In a medium bowl, combine the flour, baking powder and salt.
6 In a large bowl, beat the remaining 1/3 cup margarine until light, about 30 seconds. Beat in the sugar and remaining 1/2 cup sugar substitute until light and fluffy, about 30 seconds.
7 Beat in the egg, vanilla extract, and butter-flavor extract.
8 Beat in the flour mixture alternately with the half-and-half, beating for 30 seconds after each addition. Spoon the batter over the peaches.
9 Bake until lightly golden and a toothpick inserted into the center of the cake comes out clean, 30 to 35 minutes. Invert onto a serving plate and replace any topping that may have fallen off. Enjoy!
Sharon Fox is the author of COMFORT FOOD FOR THE MIND, BODY, AND SOUL and she has a series of eBooks for Kindle.
She’s also Food Editor for several online magazines and host of a new TV show based in Atlanta, GA “The Healthy Living Show”
For more information please visit her website:
http://www.goodcookin4u2.webs.com/
Grab her books AND eBooks at: www.amazon.com/Sharon-YXFVY/ref=ntt_athr_dp_pel_pop_1
This was printed in the September 23, 2012 – October 6, 2012 Edition
