My low sodium version of the classic summer dessert.
Serves 8.
SODIUM CONTENT: 17.5 mg per serving
INGREDIENTS
5 c. sliced peaches (about 6 ripe peaches, peeled, pitted and sliced)
3 T. sugar
3 T. freshly squeezed lemon juice (juice of 1 lemon)
1 3/4 c. all-purpose flour
3/4 c. sugar
1 t. Featherweight sodium-free baking powder (available at Whole Foods markets and online at healthyheartmarket.com)
4 T. unsalted butter, melted and cooled
1 egg, beaten
1/2 c. lowfat milk
1 T. pure vanilla extract
1 1/2 T. unsalted butter
DIRECTIONS
Preheat oven to 375 degrees.
Lightly grease a 9 x 13-inch casserole dish. Arrange sliced peaches in a single layer in pan, then sprinkle with 3 T. sugar and lemon juice. Set aside.
Measure the flour, sugar and baking powder into a mixing bowl and whisk well to combine. Add the melted butter, beaten egg, milk and vanilla and stir well to combine. Batter will be thick. Spoon batter over sliced peaches, then dot with 1 1/2 T. butter. Place pan on middle rack in oven and bake for 45 minutes. Remove pan from oven and place on wire rack to cool. Serve warm or cool, with whipped cream or ice cream if desired.
