PREP: 35 MINUTES BAKE: 15 MINUTES
OVEN: 400°F MAKES: 8 SERVINGS

1 cup whole wheat pastry flour
1½ teaspoons baking powder
¼ teaspoon ground ginger or ground cinnamon
1/8 teaspoon kosher salt
2 tablespoons butter
1/3 cup cold water
4 teaspoons cornstarch
2 tablespoons heat-stable granular sugar substitute (Splenda®) or
2 tablespoons honey
3 cups fresh or frozen peeled, unsweetened peach slices
2 cups fresh or frozen unsweetened raspberries and/or blueberries
1/3 cup plain fat-free yogurt
1 slightly beaten egg
Ground ginger or ground cinnamon (optional)

1. For topping, in a medium bowl stir together whole wheat pastry flour, baking powder, the 1/4 teaspoon ginger, and the kosher salt. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Set aside.

2. For filling, in a large saucepan stir together the water and cornstarch until combined. Stir in sugar substitute. Add peach slices. Cook and stir until thickened and bubbly. Stir in raspberries and/or blueberries. Cook, stirring gently, until bubbly. Cover and keep filling hot while finishing topping.

3. To finish topping, in a small bowl stir together yogurt and egg. Add yogurt mixture to flour mixture, stirring just until moistened.

4. Divide filling among eight 6-ounce custard cups or four 10- to 12-ounce casseroles.* Drop the topping from a spoon onto hot filling. Drop 1 mound into each custard cup or 2 mounds into each casserole. Place custard cups or casseroles on a baking sheet.

5. Bake in a 400° oven for 15 to 20 minutes or until a toothpick inserted into topping comes out clean. Cool slightly. If desired, sprinkle with additional ginger. Serve warm.

Nutrition Facts per serving: 128 cal., 4 g total fat (2 g sat. fat), 35 mg chol., 114 mg sodium, 22 g carbo., 4 g fiber, 4 g pro.

*Note: To make one large cobbler, transfer hot filling to a 2-quart square baking dish. Drop topping from a spoon into 8 mounds on top of hot filling. Bake in a 400° oven about 20 minutes or until a toothpick inserted into topping comes out clean.