Ingredients for Pear Cranberry Cobbler Low Fat Low Sugar
- 1/4 cup and 3 tablespoons Splenda Sugar Substitute
- 2 tablespoons Cornstarch
- 4 cups peeled and sliced Pears
- 1 cup fresh or frozen Cranberries
- 1 cup Nonfat Milk (skim)
- 4 Egg Beaters (liquid egg substitute)
- 1 teaspoon Vanilla Extract
- 4 slices White Bread (challah, brioche, or similar)
- Granulated Sugar
- 1/4 teaspoon Ground Nutmeg
- Nonfat cooking spray
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How to Make Pear Cranberry Cobbler Low Fat Low Sugar
- Preheat oven to 400°F (200°C).
- Coat an 8-inch square baking dish with nonfat cooking spray.
- In a large bowl, whisk together 1/4 cup Splenda and 2 tablespoons cornstarch.
- Add 4 cups peeled and sliced pears and 1 cup fresh or frozen cranberries. Stir gently until well combined.
- Pour the pear and cranberry mixture into the prepared baking dish.
- Bake for 20 minutes, stirring halfway through, until the fruit is tender and the juices begin to thicken.
- While the fruit bakes, prepare the topping:
- In a shallow dish, whisk together 1 cup milk (skim or unsweetened almond milk), 2 large egg whites (or 4 egg beaters), and 1 teaspoon vanilla extract.
- Cut 4 slices of bread (challah, brioche, or a similar bread) in half diagonally.
- Soak each bread half in the egg mixture, ensuring both sides are coated.
- Arrange the soaked bread slices in a single layer over the fruit filling.
- In a small bowl, combine 1/4 teaspoon ground nutmeg and 3 tablespoons Splenda.
- Sprinkle the nutmeg-Splenda mixture evenly over the bread topping.
- Bake for an additional 20-25 minutes, or until the bread is golden brown and the fruit is bubbling.
- Let cool slightly before serving warm. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
119g
Fat
1g
Carbs
18g