6 medium peaches, sliced 6 1/3 tbsp. sugar 1 tbsp. cornstarch 1 tsp. fresh lemon juice ½ tsp. ground cinnamon 1 cup all purpose flour 1½ tsp. baking powder ½ tsp. salt 3 tbsp. reduced -calorie margarine ½ cups fat free milk
Preheat oven to 375º. <br>In a large saucepan, combine peaches, 1/3 cup of sugar (5 1/3 tablespoons), cornstarch, lemon juice, and cinnamon; toss to coat the peaches. Set pan over medium heat and bring to a boil. Cook until mixture thickens, about 1 minute. Remove from heat and transfer to a 8-inch square baking pan.
To make the topping: In a large bowl, combine the flour, remaining tablespoon of sugar, baking powder and salt. Work in margarine with a fork until mixture resembles coarse crumbs. Add milk and stir until flour mixture is evenly moistened. Drop 8 tbsp. of topping mixture onto peach mixture.
Bake until topping is golden brown and filling is bubbly., about 20 minutes. Cool and cut into 8 pieces and serve. Points per serving- 3
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