Peach Shortcake

2 cups sliced fresh peaches

1 1/2 tablespoons sugar substitute -- plus

1 teaspoon sugar substitute

1/2 teaspoon almond extract

1/2 teaspoon cinnamon

1 cup flour

2 teaspoons baking powder

1 dash salt -- optional

2 tablespoons canola oil

1 egg substitute equivalent

1/4 cup skim milk

Preheat the oven to 400 degrees. Lightly spray an 8x8x2-inch baking pan with n onstick cooking spray. Arrange the peaches in the bottom of the dish.

Mix together 1 teaspoon sugar substitute, almond extract, and cinnamon; sprinkl e over the peaches and set aside. In a medium mixing bowl, combine the flour, baking powder, salt, and 1&1/2 tablespoons sugar substitute; mix well.

Add the oil, egg, and milk to the dry ingredients; mix until smooth. Spread ev enly over the peaches and bake for 25 to 30 minutes or until the top is golden brown. Remove from oven, invert onto a serving plate, and serve.

8 servings/Serving size: 1/2 cup

Exchanges: Starch Exchange -- 1 Fruit Exchange -- 1/2 Calories -- 114 Calories from Fat -- 33 Total Fat -- 4g Saturated Fat -- 0g Cholesterol -- 0mg Sodium -- 110mg Without Added Salt -- 94mg Carbohydrate -- 18g Dietary Fiber -- 1g

Sugar s -- 5g Protein -- 3g

Copyright � 1998 American Diabetes Association

Recipe for Sunday, 8/9/98

For your end-of-summer parties, try a recipe from The Complete Quick & Hearty D iabetic Cookbook, one of our newest publications, featuring dozens of simple, y et elegant, recipes that your friends and family will adore.

You can order a copy of this and many other cookbooks from our online bookstore or call 1-800-ADA-ORDER (1-800-232-6733).

Notes: This is a perfect summer dessert -- fresh peaches over a tender cake cru st.

MC formatted by Barb at Possum Kingdom using MC Buster 2.0g & SNT on 8/10/98

Converted by MC_Buster.