I love making cobblers for dessert! They are easy to make and low in points.
In the past I have made a Strawberry Cobbler and a Mixed Berry Cobbler. This time I thought I would do a Mini Peach Cobbler.
The other cobblers I made were only 2 points per serving, but the Mini Peach Cobbler is 3 points per serving. That’s for blue, green and purple.
The Mini Peach Cobbler is only 6 servings, while the other cobblers were 9 servings. That’s the reason for the difference in points.
Typically cobblers use a lot of butter. I drastically reduced the amount of butter which helped make it much lower in points.
I only used a 1/2 tablespoon of butter for this Mini Peach Cobbler. I cut it into 6 small pieces so there was one for each mini cobbler.
To start this recipe you want to peel the skin off of the peaches and chop them into bite size pieces. Add in 1 tablespoon of Splenda and 1 teaspoon of cornstarch and set aside.
Next I added the flour, skim milk, vanilla extract and granulated Splenda to a mixing bowl. You mix all of the ingredients together, but be careful not to over mix. It’s ok if it’s a little lumpy.
Divide the peaches into six ramekins, then evenly divide the batter into the ramekins.
This is where you want to divide the six pieces of butter into the ramekins.
This Mini Peach Cobbler tastes great with some low point vanilla ice cream, or if you want to keep it low in points you can use fat free Reddi Wip.
Here is a breakdown of the points:
I follow blue but the points for this recipe are the same for green and purple.
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Yield: 6 servings (3 points per serving for blue, green and purple)
- 2 lbs. peaches, peeled and chopped
- 1 teaspoon cornstarch
- 1 cup self-rising flour (NOT all purpose flour)
- 1 cup skim milk
- 1/2 cup plus 1 tablespoon granulated Splenda
- 1/2 teaspoon vanilla extract
- 1/2 tablespoon butter
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Preheat oven to 375 degrees F.
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Add the peaches, 1 tablespoon Splenda and cornstarch to a bowl and mix together. Set aside.
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Add the self-rising flour, skim milk and 1/2 cup granulated Splenda to a mixing bowl. Mix the ingredients together but do not over mix. It's ok if it's a little lumpy.
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Divide the peaches evenly into 6 (10 oz.) ramekin dishes, then evenly divide the batter into the ramekins by pouring it over the peaches.
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Cut the butter into 6 pieces, then add one to each ramekin.
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Bake for 40 minutes or until it is golden and cooked through.
If you’re looking for some zero point recipes, check out my post 20 Zero Point Recipes or my post 20 (More) Zero Point Recipes. Both are filled with delicious recipes that won’t cost you a single point! They’re perfect for days when you’re running low on points, or trying to save up points for a night out.
If you’re looking for dessert recipes you can visit 50 Weight Watchers Freestyle Desserts. It’s filled with delicious desserts perfect for Weight Watchers!
Christi
June 30, 2020 at 3:39 pmI don’t have ramekins. Can I adjust this for a 9×9?
keepingonpoint
June 30, 2020 at 3:42 pmYes! Change the butter to 1 tablespoon, cut into small pieces and spread over the 9×9. It will make 9 servings, 2 points per serving for blue, green and purple.
Cherrel Lea Evans
July 1, 2020 at 12:29 pmArent there points in that amount of Splenda? Wondering if you could use monkfruit to keep at 0 pts.
keepingonpoint
July 1, 2020 at 9:34 pmIt’s only 1 point for the Splenda in that amount.
PAMELA CARTER
October 6, 2021 at 5:35 pmCould you use frozen peaches and if so would they need to be thawed?
keepingonpoint
October 6, 2021 at 5:53 pmI haven’t tried it but I don’t see why not. I would probably let them thaw before using them.