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cheree

Peach Cobbler

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Peach Cobbler

13.5 points (total recipe); 4 large servings (3.5 points); 6 normal servings (2.5 points)

 

1 (4 serv) sugar free vanilla cook-and-serve pudding

2 cups (one 15 oz can) peaches, packed in juice, reserve juice water + reserved juice to equal 1 1/3 cup liquid

1 (7.5 oz) can Pillsbury refrigerated biscuits(buttermilk)

2 Tbls. finely chopped pecans

1/2 tsp. cinnamon

1 Tbls. splenda

 

Preheat oven to 375. In a medium saucepan, combine dry pudding mix, peach liquid and water. Stir in peaches. Cook over medium heat until mixture thickens and starts to boil, stirring often. Spoon mixture into an 11x7 baking dish. Separate biscuits and cut in 4 pieces. Sprinkle biscuit pieces and pecans evenly over peach mixture. In a small bowl, combine Splenda and cinnamon. Sprinkle over top. Bake for 20 to 25 minutes or until golden brown.


Get set with the right mind set.

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