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Mini Peach Cobbler
Prep Time
15 mins
Cook Time
40 mins
Total Time
55 mins

Yield: 6 servings (3 points per serving for blue, green and purple)

Course: Dessert
  • 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
  1. Preheat oven to 375 degrees F.

  2. Add the peaches, 1 tablespoon Splenda and cornstarch to a bowl and mix together. Set aside.

  3. 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.

  4. Divide the peaches evenly into 6 (10 oz.) ramekin dishes, then evenly divide the batter into the ramekins by pouring it over the peaches.

  5. Cut the butter into 6 pieces, then add one to each ramekin.

  6. Bake for 40 minutes or until it is golden and cooked through.