Yield: 6 servings (3 points per serving for blue, green and purple)
Preheat oven to 375 degrees F.
Add the peaches, 1 tablespoon Splenda and cornstarch to a bowl and mix together. Set aside.
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.
Divide the peaches evenly into 6 (10 oz.) ramekin dishes, then evenly divide the batter into the ramekins by pouring it over the peaches.
Cut the butter into 6 pieces, then add one to each ramekin.
Bake for 40 minutes or until it is golden and cooked through.