Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

8 To 10 ripe peaches or 5-1/4
Cups sliced canned Elberta
Peaches, drained
3 1/2 tb Brown sugar
2 tb Quick-cooking tapioca
1/2 ts Almond extract
1 tb Canola oil

------------------LIGHT OAT-RAISIN BISCUIT-----------------------

---------------------------CRUST--------------------------------
1 c All-purpose flour
1/3 c Quick rolled oats
2 ts Baking powder
3 tb Granulated sugar
1/4 c Raisins
1/4 c Canola oil
1/2 c Low-fat milk

--------------------------TOPPING-------------------------------
Chopped dates mixed with
Low-fat vanilla yogurt

Preheat oven to 425-degrees. Grease 8-inch square baking pan or dish.

Before peeling, drop fresh peaches into very hot water about 1
minute. Peel and halve peaches, remove pits and cut flesh into
sixths. In a large mixing bowl, carefully spoon together peaches,
brown sugar, tapioca and almond extract. Pour peach filling into
greased baking pan or dish; drizzle with oil and set aside.

In another large mixing bowl, combine crust ingredients. Stir
vigorously with a wooden spoon about 30 seconds until a stiff dough
format. Spoon dough on top of peach filling to create a cobblestone
effect. Bake 20-25 minutes or until crust is golden brown. Cool 30
minutes; then serve with dates and yogurt mixture.

SOURCE: THIS WEEK MAGAZINE, July 7,'93

Shared by Cate Vanicek

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