PEACH BERRY 'TART'
Makes 12 Servings
1 Serving Without Brown Sugar = 2 PointsPlus™
1 Serving With Brown Sugar = 3 PointsPlus™
1/3 cup light butter1 1/2 cups all-purpose flour
1 1/2 cup Splenda granulated
2 tsp baking powder
1/2 tsp cinnamon
1/2 tsp salt
1 1/2 cups fat-free milk
3 cups peaches, peeled and chopped
2 cups blueberries
1/3 cup brown sugar – OPTIONAL
Put the butter in a 9 x 13- inch baking pan. While the oven is preheating to 375º, put the baking pan in the oven to melt the butter.
In a large bowl, combine the flour, Splenda, baking powder, cinnamon and salt. Add the milk. At first, the mixture will appear very 'watery'......continue stirring and a thin batter will form.
Pour batter over the melted butter. DO NOT STIR.
Evenly distribute the peaches and blueberries over the batter. If you choose to, sprinkle the brown sugar over the fruit.
Bake 45 – 50 minutes or until the top is golden brown.
Cool on a wire rack.
MY SPIN: To know me is to know I love cinnamon, so I used a heaping 1/2 teaspoon.....probably closer to a full teaspoon. I think this would be good served 'as is' (which is what I did) or with a dollop of fat-free whipped topping (which wouldn't add a P+ value) or a scoop of really good vanilla ice cream (and you'd have to figure up the P+ for that).
Now for the 'legal mumbo-jumbo' to keep me out of court!! *** The PointsPlus™ value for this recipe was calculated by me (Jan Gomes) and is not an endorsement or approval of this recipe by Weight Watchers International, Inc., the owner of the PointsPlus™ registered trademark. ***