Ingredients for Blueberry Peach Cobblers For 2
- 4 sheets phyllo dough
- Peach
- Blueberries
- Splenda Sugar Substitute
- 1/4 teaspoon ground cinnamon
- 1 teaspoon granulated sugar
- 1-2 teaspoons unsalted butter, melted, or cooking spray
- Non Fat Vanilla Yogurt
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How to Make Blueberry Peach Cobblers For 2
- Preheat your toaster oven or conventional oven to 350°F (175°C).
- Lightly grease two ramekins (approximately 6-ounce capacity) or a small (6x8 inch) casserole dish with nonstick cooking spray.
- Gently combine 1/2 cup sliced fresh peaches and 1/2 cup fresh blueberries in the prepared ramekins or casserole dish.
- Sprinkle 1 teaspoon of Splenda (or your preferred sweetener) evenly over the fruit.
- Lay two sheets of phyllo dough (cut to fit each ramekin or covering the entire dish) over the fruit in each ramekin or over the fruit in the dish. Lightly brush the phyllo with melted unsalted butter or cooking spray (about 1/2 teaspoon per ramekin/dish).
- Top with the remaining phyllo sheets (2 more sheets cut to fit). Brush again with melted butter or cooking spray.
- Sprinkle 1 teaspoon of granulated sugar and 1/4 teaspoon of ground cinnamon over the top of the phyllo.
- Bake for 20-25 minutes, or until the phyllo dough is golden brown and crispy, and the fruit is bubbly.
- Let cool slightly before serving. Top with a dollop of plain Greek yogurt or vanilla ice cream, if desired.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
53g
Fat
1g
Carbs
9g
